Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Published 2012 View Full Article

Authors

Keywords

Journal

FOOD CONTROL

Volume 30, Issue 1, Pages 35-40

Publisher

Elsevier BV

Online

2012-07-20

DOI

10.1016/j.foodcont.2012.07.012

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FOOD CONTROL

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Reagent

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