Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry, Freising, Germany, 8-9 October 2012. (2013)
Attributed to:
Genetic improvement of wheat to reduce the potential for acrylamide formation during processing.
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Type: Journal Article/Review
Parent Publication: Aspects of Applied Biology