Contribution of black olives and other vegetable toppings to acrylamide formation in pizzas

6 Páginas,.. 7 Tablas

Bibliographic Details
Authors:	Brenes-Álvarez, Mercedes, Medina Pradas, Eduardo, Romero Barranco, Concepción
Format:	article
Status:	Published version
Publication Date:	2025
Country:	España
Institution:	Consejo Superior de Investigaciones Científicas (CSIC)
Repository:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/400424
Online Access:	http://hdl.handle.net/10261/400424 https://api.elsevier.com/content/abstract/scopus_id/105013135857
Access Level:	Open access
Keyword:	Acrylamide Black olives Eggplant Mushroom Pizza Roasted red pepper acrylamide

Description
Summary:	6 Páginas,.. 7 Tablas