Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry.
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- Food Analytical Methods, 2021, v. 14, n. 1, p. 44, doi. 10.1007/s12161-020-01849-6
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- Article