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Article: Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion

TitleStudy of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion
Authors
Choi, ESMYang, LINGChang, YChu, IKDong, N
Issue Date2022
Citation
Foods, 2022, v. 11 n. 9, p. 1263 How to Cite?
DOI: http://dx.doi.org/10.3390/foods11091263
Persistent Identifierhttp://hdl.handle.net/10722/318227
ISI Accession Number ID
WOS:000799315500001

 

DC FieldValueLanguage
dc.contributor.authorChoi, ESM-
dc.contributor.authorYang, LING-
dc.contributor.authorChang, Y-
dc.contributor.authorChu, IK-
dc.contributor.authorDong, N-
dc.date.accessioned2022-10-07T10:34:58Z-
dc.date.available2022-10-07T10:34:58Z-
dc.date.issued2022-
dc.identifier.citationFoods, 2022, v. 11 n. 9, p. 1263-
dc.identifier.urihttp://hdl.handle.net/10722/318227-
dc.languageeng-
dc.relation.ispartofFoods-
dc.titleStudy of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion-
dc.typeArticle-
dc.identifier.emailChoi, ESM: emily@hku.hk-
dc.identifier.emailChu, IK: ivankchu@hkucc.hku.hk-
dc.identifier.authorityChu, IK=rp00683-
dc.identifier.doi10.3390/foods11091263-
dc.identifier.hkuros337149-
dc.identifier.volume11-
dc.identifier.issue9-
dc.identifier.spage1263-
dc.identifier.epage1263-
dc.identifier.isiWOS:000799315500001-

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