Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread - Concepedia

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Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

21

Citations

18

References

2008

Year

Arwa Mustafa, Afaf Kamal‐Eldin, Erik V. Petersson, Roger Andersson, Per Åman

Journal of Food Composition and Analysis

Food ChemistryExtraction PhAcrylamide Content

References

	Year	Citations

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