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Journal: Molecules, 2019
Volume: 24
Number: 3827
Article:
Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility
Authors:
by
Emmanuel Martinez, Jose A. Rodriguez, Alicia C. Mondragon, Jose Manuel Lorenzo and Eva M. Santos
Link:
https://www.mdpi.com/1420-3049/24/21/3827
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