reference/6541106

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endingPage	6161
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publicationName	Journal of Agricultural and Food Chemistry
startingPage	6154
bibliographicCitation	Sadd PA, Hamlet CG, Liang L. Effectiveness of methods for reducing acrylamide in bakery products. J Agric Food Chem. 2008 Aug 13;56(15):6154–61. doi: 10.1021/jf7037482. PMID: 18624450.
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date	2008-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/18624450 https://doi.org/10.1021/jf7037482
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effectiveness of Methods for Reducing Acrylamide in Bakery Products
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