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

Kharat, M. M.Adiani, V.Variyar, P.Sharma, A.Singhal, R. S.2017-05-012017-05-012016Journal of Food Protection, 2016. Vol. 79 (1): pp. 123-131http://hdl.handle.net/123456789/144584618 bytestext/htmlenAntioxidant compoundstraditional Indian picklesprocess-induced formationbenzenemineral waterAntioxidant compounds in traditional Indian pickles may prevent the process-induced formation of benzeneArticle