Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Jose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, Pablo S. Fernández, Jose A. Egea

Open source

DOI: 10.3390/foods10112535
Published: 2021-10-21
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods10112535,
  title = {Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments},
  author = {Jose Lucas Peñalver-Soto and Alberto Garre and Arantxa Aznar and Pablo S. Fernández and Jose A. Egea},
  year = {2021},
  journal = {Foods},
  doi = {10.3390/foods10112535},
  url = {https://doi.org/10.3390/foods10112535}
}

RIS

TY  - JOUR
TI  - Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments
AU  - Jose Lucas Peñalver-Soto
AU  - Alberto Garre
AU  - Arantxa Aznar
AU  - Pablo S. Fernández
AU  - Jose A. Egea
PY  - 2021
JO  - Foods
DO  - 10.3390/foods10112535
UR  - https://doi.org/10.3390/foods10112535
ER  -

APA

Peñalver-Soto, J. L., Garre, A., Aznar, A., Fernández, P. S., & Egea, J. A. (2021). Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods. https://doi.org/10.3390/foods10112535

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crossref · retrieved 2026-09-25T19:36:47.384Z