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Effect of Ingredients on Non-enzymatic Browning, Nutritional Value and Furanic Compounds in Spanish Infant Formulas

by José Contreras-Calderón, Eduardo Guerra-Hernández, Belén García-Villanova, Faver Gómez-Narváez and Andrés Zapata-Betancur

Journal of Food and Nutrition Research. 2017, 5(4), 243-252. DOI: 10.12691/jfnr-5-4-6
Pub. Date: April 11, 2017Views: 9815 Downloads: 7123Like: 0

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