Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition
Crossref DOI link: https://doi.org/10.1007/s11694-021-00977-9
Published Online: 2021-06-04
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bahrami, Mohammad Erfan
Honarvar, Masoud http://orcid.org/0000-0003-3221-1753
Nasrolah, Mahya
Text and Data Mining valid from 2021-06-04
Version of Record valid from 2021-06-04
Article History
Received: 13 September 2020
Accepted: 17 May 2021
First Online: 4 June 2021