reference/22061623

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22061623

Outgoing Links

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endingPage	251
issn	0265-203X
issueIdentifier	3
pageRange	242-251
publicationName	Food Additives and Contaminants
startingPage	242
bibliographicCitation	Zhang Y, Xu W, Wu X, Zhang X, Zhang Y. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings. Food Addit Contam. 2007 Mar;24(3):242–51. doi: 10.1080/02652030601064839. PMID: 17364925.
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date	200703
identifier	https://doi.org/10.1080/02652030601064839 https://pubmed.ncbi.nlm.nih.gov/17364925
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/3736 https://portal.issn.org/resource/ISSN/0265-203X
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings
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Total number of triples: 46.