KUDIYAROVA, Zh.; LESOVA, Zh.; CURTIS, T.Y.; MUTTUCUMARU, N.; POSTLES, J.; HALFORD, N. G. Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods. Eurasian Chemico-Technological Journal, [S. l.], v. 15, n. 1, p. 67–75, 2013. DOI: 10.18321/ectj142. Disponível em: https://ect-journal.kz/index.php/ectj/article/view/323. Acesso em: 28 apr. 2024.