Cite
HARVARD Citation
Maan, A. et al. (2022). Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. Food reviews international. 38 (1), pp. 70-87. [Online].
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Maan, A. et al. (2022). Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. Food reviews international. 38 (1), pp. 70-87. [Online].