Cite
HARVARD Citation
Akgün, B. et al. (2021). Application of l‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation. Journal of food processing and preservation. 45 (6), p. n/a. [Online].
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Akgün, B. et al. (2021). Application of l‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation. Journal of food processing and preservation. 45 (6), p. n/a. [Online].