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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00446-3 |
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