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Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.

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Title: Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
Authors: dos Anjos Pinto, Caroline Barroso1 (AUTHOR), Cunha, Carolina Neves2 (AUTHOR), de Carvalho da Costa, Juliana2 (AUTHOR), Wolfschoon-Pombo, Alan3 (AUTHOR), Perrone, Ítalo Tuler2 (AUTHOR), Stephani, Rodrigo1 (AUTHOR) rodrigo.stephani@ufjf.br
Source: European Food Research & Technology. Mar2024, Vol. 250 Issue 3, p763-770. 8p.
Database: Hospitality & Tourism Complete
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DbLabel: Hospitality & Tourism Complete
An: 175389516
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Mar2024, Vol. 250 Issue 3, p763-770. 8p.
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RecordInfo BibRecord:
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        Value: 10.1007/s00217-023-04418-3
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      – Code: eng
        Text: English
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      – TitleFull: Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.
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            NameFull: dos Anjos Pinto, Caroline Barroso
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            NameFull: Cunha, Carolina Neves
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            NameFull: de Carvalho da Costa, Juliana
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            NameFull: Wolfschoon-Pombo, Alan
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            NameFull: Perrone, Ítalo Tuler
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            – D: 01
              M: 03
              Text: Mar2024
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              Y: 2024
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