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Decrease in the Acrylamide Content in Canned Coffee by Heat Treatment with the Addition of Cysteine
Narita, Yusaku, Inouye, KuniyoVolume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf5035288
Date:
December, 2014
File:
PDF, 289 KB
english, 2014