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Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System
by Xiao Wang and Liheng Xu
Journal of Food and Nutrition Research. 2014, 2(7), 344-348. DOI: 10.12691/jfnr-2-7-3
Pub. Date: July 08, 2014Views: 28707Downloads: 24067Citations: 2
acrylamide amino acids reducing sugars vitamins food safety chemical model system
Abstract Full Text PDF (166 KB) Full Text HTML Full Text ePUB (140 KB)
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