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Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits

Crossref DOI link: https://doi.org/10.1007/s11694-019-00163-y

Published Online: 2019-05-30

Published Print: 2019-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

AL-Ansi, Waleed

Mahdi, Amer Ali

Al-Maqtari, Qais Ali

Fan, Mingcong

Wang, Li https://orcid.org/0000-0002-6646-1550
Li, Yan

Qian, Haifeng

Zhang, Hui
Funding

Funding for this research was provided by:

Chinese Government Scholarship (2015886037)

National Natural Science Foundation of China (31471617)

Fundamental Research Funds for the Central Universities (JUSRP51708A)
License Information

Text and Data Mining valid from 2019-05-30

Version of Record valid from 2019-05-30
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Article History

Received: 7 February 2019

Accepted: 21 May 2019

First Online: 30 May 2019

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

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