Cite
HARVARD Citation
Nguyen, H. et al. (2017). Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food chemistry. pp. 14-23. [Online].
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Nguyen, H. et al. (2017). Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food chemistry. pp. 14-23. [Online].