Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs-Reference-Cited by-同舟云学术

Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

Published:2003-10-18 Issue:24 Volume:51 Page:7012-7018
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rydberg Per¹,Eriksson Sune¹,Tareke Eden¹,Karlsson Patrik¹,Ehrenberg Lars¹,Törnqvist Margareta¹

Affiliation:

1. Department of Environmental Chemistry, Stockholm University, S-106 91 Stockholm, Sweden, and AnalyCen Nordic AB, Box 905, S-531 19 Lidköping, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034649%2B

Reference26 articles.

1. Acrylamide: A Cooking Carcinogen?

2. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

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