Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

Literals

bibo:page_range
- 1337-1343
ou:tipoPublicacion
- Article
bibo:issn
- 0308-8146
dcterms:creator
- Pérez-Palacios T.
bibo:doi
- 10.1016/j.foodchem.2012.05.100
bibo:eissn
- 1873-7072
vivo:identifier
- 2012-177
ou:bibtex
- @article{Pérez-Palacios2012,title = {Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology},journal = {Food Chemistry},year = {2012},volume = {135},number = {3},pages = {1337-1343},author = {P{\'e}rez-Palacios, T. and Petisca, C. and Melo, A. and Ferreira, I.M.P.L.V.O.}}
dcterms:publisher
- Food Chemistry
ou:eid
- 2-s2.0-84865782149
dcterms:contributor
- Perez-Palacios T.; Petisca C.; Melo A.; Ferreira I.M.P.L.V.O.
fabio:hasPublicationYear
- 2012
dcterms:title
- Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84865782149&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84865782149&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84865782149&origin=inward
bibo:volume
- 135