Kukurová K, Constantin OE, Dubová Z, Tobolková B, Suhaj M, Nystazou Z, Rapeanu G, Ciesarová Z. Acrylamide content and antioxidant capacity in thermally processed fruit products. Potr. S. J. F. Sci. [Internet]. 2015 May 14 [cited 2026 Feb. 10];9(1):90-4. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/423