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C. Cromphout
C. Cromphout
Food science
Chemistry
Evaporation
Acrylamide
Hydrolysis
1
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Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
2018
Czech Journal of Food Sciences
Frédéric Mestdagh
B. De Meulenaer
C. Van Peteghem
C. Cromphout
Olivier Thas
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