Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used
By: Dobrawa Kwaśniewska and Justyna Kiewlicz
Authors
Dobrawa Kwaśniewska
Dobrawa.Kwasniewska@ue.poznan.pl
Institute of Quality Science, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
Justyna Kiewlicz
Institute of Quality Science, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
Language: English
Page range: 159 - 170
Submitted on: Jul 10, 2024
Accepted on: Oct 21, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2025 Dobrawa Kwaśniewska, Justyna Kiewlicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.