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igi
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2026-08-09 加入
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Investigation on the Contents of Acrylamide in Baked and Fried foods
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Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material–adapted processing conditions
3小时前
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Risk benefit assessment of acrylamide in bakery products and bread
3小时前
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感谢，速度真快
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Investigation on the Contents of Acrylamide in Baked and Fried foods
Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material–adapted processing conditions
Risk benefit assessment of acrylamide in bakery products and bread
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