Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation-Reference-Cited by-同舟云学术

Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation

Published:2014-09 Issue:9 Volume:79 Page:C1678-C1682
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Hongxing¹²,Gu Zhengbiao¹³⁴

Affiliation:

1. School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China

2. Yancheng Inst. of Technology; Yancheng 224051 China

3. State Key Laboratory of Food Science and Technology; Jiangnan Univ; Wuxi 214122

4. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China

Publisher

Wiley

Subject

Food Science

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4. Acrylamide: a review of its genotoxicity and an assessment of heritable genetic risk;Dearfield;Mutat Res,1995

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