Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural formation during heating için istatistikler
Toplam ziyaret
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| Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural formation during heating | 12 |
Aylık toplam ziyaret
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| Mart 2026 | 0 |
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| Mayıs 2026 | 5 |
| Haziran 2026 | 1 |
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| Eylül 2026 | 0 |
