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Keyword [processed foods]
Result: 1 - 9 | Page: 1 of 1
1.
Inhibition Of Acrylamide Formation By Several Food Additives In High-temperature-processed Foods
2.
The Research Of Acrylamide Inhibition By Garlic Powders In High-temperature Processed Foods
3.
Establishment And Application Of The Methods To Detect The Main Milk Allergens In Processed Foods
4.
Study On Furan Determination And Influencing Factors Of Furan Formation In Heat-processed Foods
5.
Nanomaterials-based Optical Sensors For Rapid Detection Of Acrylamide In Thermally Processed Foods
6.
Study On Risk Assessment And Limit Standard Of TFA In Edible Oils
7.
Study Of Furan Detection Methods, Influencing Factors And Suppression Techniques Of Furan Processing
8.
Risk assessment of trace and undeclared allergens in processed foods
9.
Evolution in the processed foods industry: Exploring the impact of the health foods movement
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