Author:
Barutcu Isil,Sahin Serpil,Sumnu Gulum
Reference35 articles.
1. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;Journal of Agricultural and Food Chemistry,2003
2. Official methods of analysis;AOAC,1995
3. Acrylamide in foods: occurrence, sources, and modeling;Becalski;Journal of Agricultural and Food Chemistry,2003
4. How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?;Biedermann-Brem;European Food Research and Technology,2003
5. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes;Biedermann;Mitteilungen aus Lebensmitteluntersuchung und Hygiene,2002
Cited by
54 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献