Author:
Hedegaard Rikke V.,Frandsen Henrik,Skibsted Leif H.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system;Claeys;Journal of Agricultural and Food Chemistry,2005
2. Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems;De Vleeschouwer;Journal of Agricultural and Food Chemistry,2006
3. The influence of water content and temperature on the formation of Maillard reaction intermediates during drying of plant products;Eicher,1985
4. Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide;Granvolg;Journal of Agricultural and Food Chemistry,2006
5. Chemical and physical methods of analysis;Hanna,1966
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献