Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
Crossref DOI link: https://doi.org/10.1007/s11694-021-00997-5
Published Online: 2021-06-12
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Emadi, Alireza
Yousefi, Bahman
Eslami, Majid
Abdolshahi, Anna http://orcid.org/0000-0001-5414-1253
Text and Data Mining valid from 2021-06-12
Version of Record valid from 2021-06-12
Article History
Received: 16 April 2021
Accepted: 1 June 2021
First Online: 12 June 2021