Acrylamide in Foods: Occurrence, Sources, and Modeling
Author:
Affiliation:
1. Health Products and Food Branch, Food Research Division, Health Canada, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020889y
Reference17 articles.
1. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
2. Acrylamide: A Cooking Carcinogen?
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4. Improved synthesis of the food mutagen 2-amino-3,7,8-trimethyl-3H-imidazo[4,5-f]quinoxaline and activity in a mammalian DNA repair system
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