Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking
Hamlet, Colin G., Sadd, Peter A., Liang, LiVolume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf703743g
Date:
August, 2008
File:
PDF, 326 KB
english, 2008