Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts

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@article{b78bd3164c8d498ab4c4070142ce9d14,

title = "Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts",

author = "Shpresa Musa and Katharina Scherf",

year = "2026",

month = jun,

day = "1",

doi = "10.1002/lemi.202652253",

language = "Deutsch",

volume = "80",

pages = "S2--127--128",

journal = "Lebensmittelchemie",

issn = "0937-1478",

publisher = "John Wiley \& Sons, Ltd",

number = "S2",

}