Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions - Concepedia

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Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

DOI Full Paper Access

43

Citations

29

References

2011

Year

Karina Rossini, Caciano Pelayo Zapata Noreña, Adriano Brandelli

Journal of Food Science and Technology

Food ChemistryBiochemistryLipid OxidationNon-enzymatic Browning ReactionsWhite Chocolate

References

	Year	Citations

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