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Main content area

Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
2004 Nov. 3, v. 52, no. 22
Main Author:
Robert, F.
Other Authors:
Vuataz, G., Pollien, P., Saucy, F., Alonso, M.I., Bauwens, I., and Blank, I.
Format:
Article
Language:
English
Subjects:
asparagine
reducing sugars
glucose
galactose
fructose
Maillard reaction
Maillard reaction products
food processing
acrylamides
food contamination
View in NAL's Catalog:
IND43658963