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

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dc.contributor.authorKharat, M. M.
dc.contributor.authorAdiani, V.
dc.contributor.authorVariyar, P.
dc.contributor.authorSharma, A.
dc.contributor.authorSinghal, R. S.
dc.date.accessioned2017-05-01T09:25:47Z
dc.date.available2017-05-01T09:25:47Z
dc.date.issued2016
dc.description.divisionFTDen
dc.format.extent4618 bytes
dc.format.mimetypetext/html
dc.identifier.sourceJournal of Food Protection, 2016. Vol. 79 (1): pp. 123-131en
dc.identifier.urihttp://hdl.handle.net/123456789/14458
dc.language.isoenen
dc.subjectAntioxidant compoundsen
dc.subjecttraditional Indian picklesen
dc.subjectprocess-induced formationen
dc.subjectbenzeneen
dc.subjectmineral wateren
dc.titleAntioxidant compounds in traditional Indian pickles may prevent the process-induced formation of benzeneen
dc.typeArticleen

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