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Anton Pfefferle
Anton Pfefferle
Food science
Chemistry
Acrylamide
Biochemistry
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How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking
2003
European Food Research and Technology
Sandra Biedermann-Brem
Anja Noti
Koni Grob
Daniel Imhof
Diego Bazzocco
Anton Pfefferle
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Citations (105)
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