CORE
🇺🇦Â
 make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Filters
1 research outputs found
Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis
Author
A Agresti
A Di Francesco
+48Â more
A Duda-Chodak
A Emadi
A Hernandez-Mendoza
A Kamkar
A Kamkar
A Koszucka
A Koszucka
B Nasiri Esfahani
BN Esfahani
D Zhang
E Bartkiene
E Bartkiene
E Bartkiene
E Bartkiene
E Bartkiene
E Bartkiene
EJM Konings
F Dastmalchi
F Dastmalchi
F Pedreschi
G Mousavinejad
H Blom
H Fredriksson
I Nachi
J Ahn
J Chandler
J Serrano-Niño
JC Serrano-Nino
JC Serrano-Niño
K Petka
KB Heller
L Rivas-Jimenez
M Fink
M Matouri
MA Schouten
N Khorshidian
P Baardseth
Q Hu
R DerSimonian
R Zamora
S Wang
T Katsaiti
V Gökmen
V Matoso
W Zhou
Y Shen
Y Shen
YG Maksimova
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref