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Reducing Acrylamide Formation Potential by Targeting Free Asparagine Accumulation in Seeds

Sarah L Oliver1, Abou Yobi1, Sherry Flint-Garcia1,2

  • 1Division of Biological Sciences, University of Missouri, Columbia, Missouri 65211, United States.

Journal of Agricultural and Food Chemistry
|March 14, 2024
PubMed

Keywords:
acrylamideasparaginecarcinogenprocessed foodthermal processing

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