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pro vyhledávání: '"Ummugulsum Gulcan"'
Publikováno v:
Food Chemistry. 332:127434
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0875c05ffd46abd3b07c2dccb10985d
https://doi.org/10.1016/j.foodchem.2020.127434
https://doi.org/10.1016/j.foodchem.2020.127434
