Publication | Closed Access

The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

Food FermentationGas ChromatographyFood AnalysisAnalytical ChemistryQuechers TechniqueChromatographyHeat TreatmentFood TechnologyFood SafetyHealth Sciences