Effect of Temperature and Yeast on the Formation of Coumarin in Bakery Ware Containing Mahaleb. A Fully Validated Approach
Citation:
Krystalli E, Komaitis E, Thomaidis N, Calokerinos AC, Proestos C. Effect of Temperature and Yeast on the Formation of Coumarin in Bakery Ware Containing Mahaleb. A Fully Validated Approach. Analytical Letters [Internet]. 2021;54:2551-2564.
National and Kap6odistrian University of Athens (+30) 210-7274316 Department of Chemistry Laboratory of Analytical Chemistry Panepistimiopolis, 15771 Athens Greece calokerinos@chem.uoa.gr
