BARTÁKOVÁ, K.; JEŽEK, F.; HONZLOVÁ, A.; KAMENÍK, J.; BURSOVÁ, Šárka. ACRYLAMIDE FORMATION DURING HEAT TREATMENT OF PLANT-BASED MEAT AND CHEESE ALTERNATIVES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 3, p. e12372, 2025. DOI: 10.55251/jmbfs.12372. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12372. Acesso em: 10 sep. 2026.