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Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Maan, Abid Aslam; Anjum, Muhammad Adeel; Khan, Muhammad Kashif Iqbal; Nazir, Akmal; Saeed, Farhan; Afzaal, Muhammad; Aadil, Rana Muhammad
  • 期刊名称Food Reviews International
  • 作者Maan, Abid Aslam; Anjum, Muhammad Adeel; Khan, Muhammad Kashif Iqbal; Nazir, Akmal; Saeed, Farhan; Afzaal, Muhammad; Aadil, Rana Muhammad
  • 印刷ISSN8755-9129
  • 电子ISSN1525-6103
  • 文件大小1717.51KB
  • 发表时间2020-02-19
  • DOI10.1080/87559129.2020.1719505
  • 页码1-18
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