Li, Jinwang <br/><br/>
Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.  [electronic resource] 

 -  Journal of the science of food and agriculture  Feb 2016 
 - 893-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7162  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--chemistry<br/>Antioxidants--pharmacology<br/>Bread<br/>Cooking<br/>Garlic<br/>Humans