Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study

Author： Becalski A. Brady B. Feng S. Gauthier B. R. Zhao T.

ISSN： 1944-0049

Source： Food Additives & Contaminants: Part A, Vol.28, Iss.6, 2011-06, pp. : 726-730

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