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Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
(Elsevier, 2020)
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The
highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF
content ...