(Q46434287)
Statements
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Addition of glycine reduces the content of acrylamide in cereal and potato products (English)
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Erland Bråthen
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Agnieszka Kita
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Svein Halvor Knutsen
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Trude Wicklund
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1 April 2005
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53
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8
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3259-3264
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Identifiers
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