Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography-Reference-Cited by-同舟云学术

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Published:2005-09 Issue:1-2 Volume:1088 Page:193-199
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Gökmen Vural,Şenyuva Hamide Z.,Acar Jale,Sarıoğlu Kemal

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference31 articles.

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3. UK Food Standards Agency, Food Standards Agency study shows acrylamide in food; http://www.foodstandards.gov.uk/, 2002.

4. Acrylamide is formed in the Maillard reaction

5. Acrylamide from Maillard reaction products

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