Work

Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf049648b

Authors: Thomas M. Amrein, Barbara Schönbächler, Felix Escher, Renato Amadò

Institution: ETH Zurich

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2016415984

FWCI: 23.59

Cites: 19

Cited by: 289

Related to: 10