Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.
- DOI
- 10.3390/foods14101720
- Published
- 2025 May 12
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods14101720,
title = {Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.},
author = {Dumina M and Kalinin S and Zhdanov D},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14101720},
url = {https://doi.org/10.3390/foods14101720}
}RIS
TY - JOUR TI - Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System. AU - Dumina M AU - Kalinin S AU - Zhdanov D PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14101720 UR - https://doi.org/10.3390/foods14101720 ER -
APA
M, D., S, K., & D, Z. (2025). Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14101720
Source records
- pubmed · retrieved 2026-09-26T01:15:14.928Z