Order Article Reprints

Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods. 2020; 9(6):739. https://doi.org/10.3390/foods9060739

Goh, Kok Ming, Yu Hua Wong, Faridah Abas, Oi Ming Lai, Masni Mat Yusoff, Tai Boon Tan, Yonghua Wang, Imeddedine Arbi Nehdi, and Chin Ping Tan. 2020. "Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants" Foods 9, no. 6: 739. https://doi.org/10.3390/foods9060739

Goh, K. M., Wong, Y. H., Abas, F., Lai, O. M., Mat Yusoff, M., Tan, T. B., Wang, Y., Nehdi, I. A., & Tan, C. P. (2020). Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods, 9(6), 739. https://doi.org/10.3390/foods9060739