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Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
Mestdagh, F., De Meulenaer, B., Van Peteghem, C., Cromphout, C., Thas, O.Volume:
22
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/10601-cjfs
Date:
January, 2004
File:
PDF, 235 KB
2004