Details
| Original language | English |
|---|---|
| Title of host publication | Retention of Bioactives in Food Processing |
| Place of Publication | Cham |
| Pages | 93-121 |
| Edition | 1 |
| ISBN (electronic) | 978-3-030-96885-4 |
| Publication status | Published - 26 Jul 2022 |
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Influence of Frying, Baking and Cooking on Food Bioactives. / Franke, Knut; Djikeng, Fabrice Tonfack; Esatbeyoglu, Tuba.
Retention of Bioactives in Food Processing. 1. ed. Cham, 2022. p. 93-121.
Retention of Bioactives in Food Processing. 1. ed. Cham, 2022. p. 93-121.
Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
Franke, K, Djikeng, FT & Esatbeyoglu, T 2022, Influence of Frying, Baking and Cooking on Food Bioactives. in Retention of Bioactives in Food Processing. 1 edn, Cham, pp. 93-121. https://doi.org/10.1007/978-3-030-96885-4_3
Franke, K., Djikeng, F. T., & Esatbeyoglu, T. (2022). Influence of Frying, Baking and Cooking on Food Bioactives. In Retention of Bioactives in Food Processing (1 ed., pp. 93-121). https://doi.org/10.1007/978-3-030-96885-4_3
Franke K, Djikeng FT, Esatbeyoglu T. Influence of Frying, Baking and Cooking on Food Bioactives. In Retention of Bioactives in Food Processing. 1 ed. Cham. 2022. p. 93-121 doi: 10.1007/978-3-030-96885-4_3
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Download
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AU - Djikeng, Fabrice Tonfack
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