| http://www.w3.org/ns/prov#value | - In cereal foods, in particular in flour and bread samples, PUT is reported to be the most abundant BA, at even higher levels than 40???mg/kg, while AGM has been found only in cereal derivates, in particular in different types of bread samples, at concentrations ranging from 3 to 5???mg/kg of dry matter (Farkas and Haj??s, 1998).
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