Article Versions Notes

Ciesarová Z, Kukurová K, Jelemenská V, Horváthová J, Kubincová J, Belović M, Torbica A. Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods. 2023; 12(17):3170. https://doi.org/10.3390/foods12173170

Ciesarová, Zuzana, Kristína Kukurová, Viera Jelemenská, Jana Horváthová, Janka Kubincová, Miona Belović, and Aleksandra Torbica. 2023. "Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits" Foods 12, no. 17: 3170. https://doi.org/10.3390/foods12173170

Ciesarová, Z., Kukurová, K., Jelemenská, V., Horváthová, J., Kubincová, J., Belović, M., & Torbica, A. (2023). Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods, 12(17), 3170. https://doi.org/10.3390/foods12173170