Study on acrylamide inhibitory mechanism in Maillard model reaction: Effect of p-coumaric acid
Author:
Funder
National Basic Research Program of China
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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2. Study of acrylamide mitigation in model system: effect of pure phenolic compounds;Bassama;Food Chemistry,2010
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4. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions;Cheng;Chemical Research in Toxicology,2009
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