SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods-Reference-Cited by-同舟云学术

SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods

Published:2008-08 Issue:2 Volume:89 Page:90-97
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Wang Haiyan,Lee Albert W.M.,Shuang Shaomin,Choi Martin M.F.

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference42 articles.

1. Acrylamide is formed during the preparation of food and occurs in many foodstuffs;Swedish National Food Administration,2002

2. Food Standards Agency Study Shows Acrylamide in Food;UK Food Standards Agency,2002

3. Report of a Joint FAO/WHO Consultation, Geneva, Switzerland, 25–27 June;FAO/WHO Consultations on the Health Implications of Acrylamide in Food,2002

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