文献检索/Food Additives and Contaminants Part AEM-T3Food Additives and Contaminants Part A2017-09-27第 34 卷第 11 期，1904-1914Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentationBehnaz Nasiri EsfahaniIsfahan University of TechnologyMahdi KadivarIsfahan University of TechnologyMohammad ShahediIsfahan University of TechnologySabihe Soleimanian‐ZadIsfahan University of Technology去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词acrylamide reductionwhole wheat breadsourdough fermentationLactobacillusLactobacillus rhamnosusLactobacillus plantarumLactobacillus sakeiLactobacillus delbrueckiiyeast fermentationdough pHtitratable aciditylactic aciddough moisture contentbread making参考文献31引证文献2相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
