Addition of glycine reduces the content of acrylamide in cereal and potato products (Q46434287)
Jump to navigation
Jump to search
scientific article published in April 2005
Language | Label | Description | Also known as |
---|---|---|---|
English | Addition of glycine reduces the content of acrylamide in cereal and potato products |
scientific article published in April 2005 |
Statements
1 reference
Addition of glycine reduces the content of acrylamide in cereal and potato products (English)
1 reference
Erland BrĂ¥then
1 reference
Agnieszka Kita
1 reference
Svein Halvor Knutsen
1 reference
Trude Wicklund
1 reference
1 April 2005
1 reference
53
1 reference
8
1 reference
3259-3264
1 reference
Identifiers
1 reference
1 reference