1.
Zięć G, Gambuś H, Berski W, Litwinek D, Wyworcka-Gurgul A, Mickowska B. ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY. J microb biotech food sci [Internet]. 2015 Feb. 2 [cited 2024 Jul. 17];4(special issue 3 (Food Sciences):188-91. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8357