دورية أكاديمية
Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition
| العنوان: | Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition |
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| المؤلفون: | Bahrami, Mohammad Erfan, Honarvar, MasoudAff2, Nasrolah, Mahya |
| المصدر: | Journal of Food Measurement and Characterization. 15(5):4073-4082 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-021-00977-9 |