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Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines

FOOD CHEMISTRY [2021]
Zhaojia Zou, Zhao Yin, Juanying Ou, Jie Zheng, Fu Liu, Caihuan Huang, Shiyi Ou
PMID: 34062460 [10.1016/j.foodchem.2021.130164]
MATERIALS

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