KUKUROVÁ, K. .; CONSTANTIN, O. E.; DUBOVÁ, Z. .; TOBOLKOVÁ, B. .; SUHAJ, M. .; NYSTAZOU, Z. .; RAPEANU, G. .; CIESAROVÁ, Z. . Acrylamide content and antioxidant capacity in thermally processed fruit products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 90–94, 2015. DOI: 10.5219/423. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/423. Acesso em: 14 aug. 2022.