Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

✍ Scribed by Levine, Robert A.; Ryan, Sean M.

• Book ID: 126952705
• Publisher: American Chemical Society
• Year: 2009
• Tongue: English
• Weight: 800 KB
• Volume: 57
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf901120m