C: FOOD CHEMISTRY
Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach
Article first published online: 14 JUN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 7, pages C994–C999, July 2013
How to Cite
Giannetti, V., Mariani, M. B. and Mannino, P. (2013), Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach. Journal of Food Science, 78: C994–C999. doi: 10.1111/1750-3841.12163
- Issue published online: 18 JUL 2013
- Article first published online: 14 JUN 2013
- Manuscript Accepted: 16 APR 2013
- Manuscript Received: 11 FEB 2013
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