Acrylamide exposure from common culinary preparations in spain, in household, catering and industrial settings

1. González-Mulero, L.
2. Mesías, M.
3. Morales, F.J.
4. Delgado-Andrade, C.

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DOI: 10.3390/FOODS10092008 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus