| Original language | German |
|---|---|
| Pages (from-to) | S2-127-128 |
| Number of pages | 2 |
| Journal | Lebensmittelchemie |
| Volume | 80 |
| Issue number | S2 |
| DOIs | |
| State | Published - 1 Jun 2026 |
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Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts
- Shpresa Musa (First Author)
- , Katharina Scherf (Last Author)
- Department of Bioactive and Functional Food Chemistry
- Professorship of Food Biopolymer Systems
Research output: Contribution to journal › Article