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Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes
Kali Kotsiou, Maria Tasioula-Margari, Kristína Kukurová, Zuzana CiesarováVolume:
123
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2010.05.078
File:
PDF, 332 KB
english, 2010