Work

Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene

Year: 2015

Type: article

Source: Journal of Food Protection

DOI: 10.4315/0362-028x.jfp-15-218

Authors: Mahesh M. Kharat, Vanshika Adiani, Prasad Variyar, Arun Sharma, Rekha S. Singhal

Institutions: Institute of Chemical Technology, Bhabha Atomic Research Centre

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

OpenAlex ID: W2411658377

FWCI: 1.779

Cites: 39

Cited by: 15

Related to: 10