Acrylamide from Maillard reaction products

Author:

Stadler Richard H.,Blank Imre,Varga Natalia,Robert Fabien,Hau Jörg,Guy Philippe A.,Robert Marie-Claude,Riediker Sonja

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference8 articles.

1. Swedish National Food Agency website http://www.slv.se

2. Rosén, J. & Hellenäs, K.-E The Analyst 127, 880–882 (2002).

3. WHO FAO/WHO Consultation on the Health Implications of Acrylamide in Food (Geneva, 25–27 June 2002) http://www.who.int/fsf/

4. European Commission Scientific Committee on Food (SCF) Opinion of the Scientific Committee on Food on New Findings Regarding the Presence of Acrylamide in Food (SCF/CS/CNTM/CONT/4 Final, 3 July 2002) http://europa.eu.int/comm/food/fs/sc/scf/index_en.html

5. Ledl, F. & Schleicher, E. Angew. Chem. Int. Ed. Engl. 29,565–594 (1990).

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