Determination Method of Acrylamide in Beverages and Foods by Supercritical Fluid Chromatography/Tandem Mass Spectrometry
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2107-3_21
Reference29 articles.
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3. Bickers DR, Mukhtar H (1994) IARC monographs on the evaluation of carcinogenic risks to humans. In: International Agency for Research on Cancer, Lyon, France
4. Rosén J, Hellenäs KE (2002) Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127:880–882. https://doi.org/10.1039/B204938D
5. Gökmen V, Palazoǧlu TK (2008) Acrylamide formation in foods during thermal processing with a focus on frying. Food Bioprocess Technol 1:35–42. https://doi.org/10.1007/s11947-007-0005-2
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