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1 Ergebnisse
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Reduction of acrylamide formation in bread and fried potato..:
Emadi, Alireza
;
Yousefi, Bahman
;
Eslami, Majid
.
Journal of Food Measurement and Characterization. 15 (2021) 5 - p. 4277-4287 , 2021
Link:
https://doi.org/10.1007/s11694-021-00997-5
RT Journal T1 <Title>Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-021-00997-5&Exemplar=1&LAN=DE A1 Emadi, Alireza A1 Yousefi, Bahman A1 Eslami, Majid A1 Abdolshahi, Anna PB Springer Science and Business Media LLC YR 2021 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 15 IS 5 SP 4277 OP 4287 LK http://dx.doi.org/https://doi.org/10.1007/s11694-021-00997-5 DO https://doi.org/10.1007/s11694-021-00997-5 SF ELIB - SuUB Bremen
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