Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
Author:
Funder
European Regional Development Fund
Junta de Extremadura
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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3. Reduction of acrylamide content of ripe olives by selected additives;Casado;Food Chem.,2010
4. Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation;Casado;Food Chem.,2013
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