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The Impact of Fat Deterioration on Formation of Acrylamide ..:
Gertz, Christian
;
Aladedunye, Felix
;
Popp, Martin
.
European journal of lipid science and technology -- Eur. J. Lipid Sci. Technol. -- 1438-7697 -- 1438-9312 -- 2003265-1 -- 2012720-0 -- http://www.bibliothek.uni-regensburg.de/ezeit/?2012720 -- https://onlinelibrary.wiley.com/journal/14389312. , 2023
Link:
https://doi.org/10.1002/ejlt.202200144
RT Journal T1 <Title>The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftopenagrar:oai:www.openagrar.de:openagrar_mods_00086046&Exemplar=1&LAN=DE A1 Gertz, Christian A1 Aladedunye, Felix A1 Popp, Martin A1 Matthäus, Bertrand PB Wiley YR 2023 K1 Text K1 ddc:610 JF European journal of lipid science and technology -- Eur. J. Lipid Sci. Technol. -- 1438-7697 -- 1438-9312 -- 2003265-1 -- 2012720-0 -- http://www.bibliothek.uni-regensburg.de/ezeit/?2012720 -- https://onlinelibrary.wiley.com/journal/14389312 LK http://dx.doi.org/https://doi.org/10.1002/ejlt.202200144 DO https://doi.org/10.1002/ejlt.202200144 SF ELIB - SuUB Bremen
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