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Effect of amino acids on acrylamide formation and elimination kinetics

Wendie L Claeys1, Kristel De Vleeschouwer, Marc E Hendrickx

  • 1Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Applied Bioscience and Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.

Biotechnology Progress
|October 8, 2005
PubMed

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