Keywords = Heated foodstuffs
Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study

Volume 6, Issue 1 (Special issue on Food Safety), March 2018, Pages 52-59

Arezou Khezerolou; Mahmood Alizadeh-Sani; Nasim Zolfaghari Firouzsalari; Ali Ehsani