Effect of vacuum roasting on acrylamide formation and reduction in coffee beans-Reference-Cited by-同舟云学术

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans

Published:2014-02 Issue: Volume:145 Page:168-172
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Anese Monica,Nicoli Maria Cristina,Verardo Giancarlo,Munari Marina,Mirolo Giorgio,Bortolomeazzi Renzo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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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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