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中文
Inhibition of Acrylamide Formation in Dried Bun Slice by Improving Baking Conditions and Adding Food Additives
DOU Kang-ning1, LUO Hai-lan1, PENG Xin-ran2, YANG Shu-zhi3, WANG Fei1,*
FOOD SCIENCE . 2014, (
16
): 71 -75 . DOI: 10.7506/spkx1002-6630-201416013