Chapter 23 - Impact of l-asparaginase on acrylamide content in fried potato and bakery products
| Autor: | Ciesarová, Zuzana, Kukurová, Kristína |
|---|---|
| Zdroj: | In Acrylamide in Food Edition: Second Edition. 2024:473-491 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Ciesarová, Zuzana, Kukurová, Kristína |
|---|---|
| Zdroj: | In Acrylamide in Food Edition: Second Edition. 2024:473-491 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|