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Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps

✍ Scribed by Napolitano, Aurora; Morales, Francisco; Sacchi, Raffaele; Fogliano, Vincenzo

Book ID: 111881908
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 353 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0730082

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