Antioxidant compounds in traditional Indian pickles may prevent the process-induced formation of benzene

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Date

2016

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Keywords

Antioxidant compounds, traditional Indian pickles, process-induced formation, benzene, mineral water

Source

Journal of Food Protection, 2016. Vol. 79 (1): pp. 123-131

URI

http://hdl.handle.net/123456789/14458

Collections

2016