Acrylamide in Roasted Almonds and Hazelnuts
Author:
Affiliation:
1. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), ETH-Zentrum, CH-8092 Zurich, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051132k
Reference35 articles.
1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
2. A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
3. Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
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