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The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat ginger cakes in the same portions. After baking, the...