Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

Terenzio Bertuzzi*, Annalisa Mulazzi, Silvia Rastelli

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

21 Citazioni (Scopus)

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Food Science