Acrylamide in fried potatoes: An updated review
The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and d...
| 出版年: | Grasas y Aceites |
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| 主要な著者: | , , , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Consejo Superior de Investigaciones Científicas
2007-06-01
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| 主題: | |
| オンライン･アクセス: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/84 |