Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
Author:
Affiliation:
1. Chair for Food Chemistry, Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061150h
Reference21 articles.
1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
2. Acrylamide is formed in the Maillard reaction
3. Acrylamide from Maillard reaction products
4. Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
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