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    Please use this identifier to cite or link to this item: http://ir.nhri.org.tw/handle/3990099045/4581


    Title: Acrylamide contents in the high-temperature processed Taiwanese traditional foods
    Authors: Yang, CH;Wu, KY;Peng, KY;Liu, SH;Chan, CC
    Contributors: Division of Environmental Health and Occupational Medicine
    Date: 2009-11
    Relation: Epidemiology. 2009 Nov;20(6):S201.
    Link to: http://dx.doi.org/10.1097/01.ede.0000362674.89306.35
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=1044-3983&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000270874101257
    Appears in Collections:[劉紹興] 會議論文/會議摘要

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