Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes-Reference-Cited by-同舟云学术

Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes

Published:2006-05 Issue:4 Volume:39 Page:393-399
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Eriksson Sune,Karlsson Patrik

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Analysis of coffee for the presence of acrylamide by LC-MS/MS;Andrzejewski;Journal of Agricultural and Food Chemistry,2004

5. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002

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