1. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Issue 5 (4th May 2017) Authors: Žilić, Slađana; Dodig, Dejan; Basić, Zorica; Vančetović, Jelena; Titan, Primož; Đurić, Nenad; Tolimir, Nataša Journal: Food additives & contaminants Issue: Volume 34:Issue 5(2017) Page Start: 705 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗