The kinetics of the loss of acrylamide in model systems
Acrylamide is a genotoxic compound produced in foods probably through the Maillard reaction. Acrylamide undergoes processes during cooking that leads to its loss. The aim of this research is to acquire knowledge on the mechanisms of acrylamide loss using kinetic studies, and to incorporate this know...
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University of Leeds
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579531 |