Lv11
38 积分 2026-08-09 加入
Investigation on the Contents of Acrylamide in Baked and Fried foods
1个月前
已完结
Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material–adapted processing conditions
1个月前
已完结
Risk benefit assessment of acrylamide in bakery products and bread
1个月前
已完结
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