Analysis and formation of acrylamide in French fries and chicken legs during frying

Journal of Food Biochemistry

Volumn 30, Issue 5, 2006, Pages 497-507

  Chuang, W H ^a   Chiu, C P ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 33749016011     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2006.00077.x     Document Type: Article

References (19)

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