Effect of Microwave Heating on the Acrylamide Formation in...

Molecules 2020 / 09 Vol. 25; Iss. 18

Effect of Microwave Heating on the Acrylamide Formation in Foods

Michalak, Joanna, Czarnowska-Kujawska, Marta, Klepacka, Joanna, Gujska, Elżbieta
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
25
Journal:
Molecules
DOI:
10.3390/molecules25184140
Date:
September, 2020
File:
PDF, 578 KB
2020
Conversion to is in progress
Conversion to is failed