Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

Kotíková, Zora; Burešová, Barbora; Cejpová, Klára; Paznocht, Luboš; Brnka, Michal; Martinek, Petr

doi:10.1016/j.foodcont.2024.110892

Food Control

2025

DOI: 10.1016/j.foodcont.2024.110892

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Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

Zora Kotíková,

Barbora Burešová,

Klára Cejpová

et al.

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Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

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References 35 publications

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