Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process
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Title
Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process
Authors
Keywords
Acrylamide, Donut, Pomegranate flower extract, Vitamin B<sub>3</sub>, Physicochemical properties
Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-12-03
DOI
10.1007/s11694-018-9986-y
References
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