Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base
| Autor: | Covino, Clelia, Sorrentino, Angela, Pierro, Prospero Di, Aiello, Alessandra, Romano, Raffaele, Masi, Paolo |
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| Zdroj: | In Food Chemistry Advances October 2023 2 |
| Databáze: | ScienceDirect |
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