Acrylamide in Caribbean foods – Residual levels and their...

Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content

Grace-Anne Bent, Paul Maragh, Tara Dasgupta
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Volume:
133
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2012.01.067
File:
PDF, 397 KB
english, 2012
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