Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

标题
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 126, Issue 2, Pages 435-440
出版商
Elsevier BV
发表日期
2010-11-09
DOI
10.1016/j.foodchem.2010.11.007

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