Factors Affecting Furan Formation in Foods
碩士 === 臺灣大學 === 環境衛生研究所 === 98 === Furan is a lipophilic and high volatile liquid with low boiling point of 31℃. It may be formed in food under heat treatment, such as the industrial manufacturing and cooking processes. The possible exposure of furan from foods raises concerns because it has been fo...
| Main Authors: | , |
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| Format: | Others |
| Language: | en_US |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/90090743449691415235 |