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A rapid and inexpensive method to screen for common foods that reduce the action of acrylamide, a harmful substance in food

✍ Scribed by Koichi Hasegawa; Satsuki Miwa; Tomoko Tajima; Kaname Tsutsumiuchi; Hajime Taniguchi; Johji Miwa

Book ID: 119379776
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 712 KB
Volume: 175
Category: Article
ISSN: 0378-4274
DOI: 10.1016/j.toxlet.2007.09.013

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