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Factors that influence the acrylamide content of heated foods.
Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M. Rydberg P, et al. Among authors: karlsson p. Adv Exp Med Biol. 2005;561:317-28. doi: 10.1007/0-387-24980-X_24. Adv Exp Med Biol. 2005. PMID: 16438308
457 results