Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
Author:
Publisher
Informa UK Limited
Subject
Analytical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408347.2013.829388
Reference174 articles.
1. Analysis of acrylamide in coffee and cocoa by isotope dilution liquid chromatography–tandem mass spectrometry
2. Verification of the findings of acrylamide in heated foods
3. Acrylamide in espresso coffee: Influence of species, roast degree and brew length
4. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
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