reference/32145308

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/32145308

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endingPage	4288
issn	0021-8561 1520-5118
issueIdentifier	13
pageRange	4282-4288
publicationName	Journal of Agricultural and Food Chemistry
startingPage	4282
bibliographicCitation	Amrein TM, Schönbächler B, Escher F, Amado R. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. J Agric Food Chem. 2004 Jun 30;52(13):4282–8. doi: 10.1021/jf049648b. PMID: 15212481.
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date	2004-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/15212481 https://doi.org/10.1021/jf049648b
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
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Total number of triples: 45.