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Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting

Food ChemistryNutritionFree AsparagineFood AnalysisAgricultural EconomicsCrude ProteinAlternative Protein SourceFood ProcessingFood QualityAcrylamide FormationFood TechnologyFood SafetyHealth Sciences