SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods

Microchemical Journal

Volumn 89, Issue 2, 2008, Pages 90-97

  Wang, Haiyan ^a,b   Lee, Albert W M ^c   Shuang, Shaomin ^a   Choi, Martin M F ^c  

^a SHANXI UNIVERSITY   (China)

^b SHANXI DATONG UNIVERSITY   (China)

^c HONG KONG BAPTIST UNIVERSITY   (Hong Kong)

Author keywords

Acrylamide; Deep fried leaven dough food; HPLC

Indexed keywords

EID: 44649201213     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2007.12.006     Document Type: Article

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