Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
| Autor: | Aktağ, Işıl Gürsul, Hamzalıoğlu, Aytül, Kocadağlı, Tolgahan, Gökmen, Vural |
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| Zdroj: | In Current Research in Food Science 2022 5:1118-1126 |
| Databáze: | ScienceDirect |
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