Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
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Title
Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
Authors
Keywords
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Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-06-12
DOI
10.1007/s11694-021-00997-5
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