Work

Acrylamide Formation Mechanism in Heated Foods

Year: 2003

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf034180i

Authors: David V. Zyzak, Robert A. Sanders, Marko Stojanovic, Daniel H. Tallmadge, B. Loye Eberhart, Deborah K. Ewald, David C. Gruber, Thomas R. Morsch, Melissa A. Strothers, George P. Rizzi, Maria D. Villagran

Institution: Procter & Gamble (United States)

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2006291398

FWCI: 46.23

Cites: 9

Cited by: 885

Related to: 10