Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process
Crossref DOI link: https://doi.org/10.1007/s11694-018-9986-y
Published Online: 2018-12-03
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Heydari Ashkezari, Mahin
Salehifar, Mania
Text and Data Mining valid from 2018-12-03
Article History
Received: 8 March 2018
Accepted: 22 November 2018
First Online: 3 December 2018