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Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting
Şenyuva, Hamide Z., Gökmen, VuralVolume:
22
Language:
english
Journal:
Food Additives and Contaminants
DOI:
10.1080/02652030500109834
Date:
March, 2005
File:
PDF, 127 KB
english, 2005