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NTIS 바로가기Journal of the science of food and agriculture, v.92 no.13, 2012년, pp.2715 - 2720
Arrieta‐Baez, Daniel (Departamento de Quí) , Dorantes‐Álvarez, Lidia (mica Orgá) , Martinez‐Torres, Rocio (nica, Escuela Nacional de Ciencias Bioló) , Zepeda‐Vallejo, Gerardo (gicas. Instituto Polité) , Jaramillo‐Flores, Maria Eugenia (cnico Nacional, Carpio y Plan de Ayala S) , Ortiz‐Moreno, Alicia (186) , Aparicio‐Ozores, Gerardo (Departamento de Ingenierí)
AbstractBACKGROUND: Some phenolic compounds, such as ferulic acid and p‐coumaric acid, exist in the form of free acids, in fruits, rice, corn and other grains. Thermal treatment (121 °C at 15–17 psi) for different times on ferulic, p‐coumaric and cinnamic acids as well as equim...
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