A method for the determination of acryla
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Achim Claus; Georg M. Weisz; Dietmar R. Kammerer; Reinhold Carle; Andreas Schieb
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Article
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2005
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John Wiley and Sons
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English
โ 182 KB
Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation