Cite
HARVARD Citation
Wang, Y. et al. (2019). PH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food research international. pp. 403-413. [Online].
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Wang, Y. et al. (2019). PH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food research international. pp. 403-413. [Online].