Acrylamide Formation in Almonds (Prunus dulcis): Influences...

Journal of Agricultural and Food Chemistry 2011 / 08 Vol. 59; Iss. 15

Acrylamide Formation in Almonds (Prunus dulcis): Influences of Roasting Time and Temperature, Precursors, Varietal Selection, and Storage

Zhang, Gong, Huang, Guangwei, Xiao, Lu, Seiber, James, Mitchell, Alyson E.
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Volume:
59
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf201595q
Date:
August, 2011
File:
PDF, 1.01 MB
english, 2011
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