Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation

标题
Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 30, Pages 7212-7218
出版商
American Chemical Society (ACS)
发表日期
2013-07-09
DOI
10.1021/jf401684d

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