Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry
Abstract This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentrat...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00446-3 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|