Work

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Year: 2006

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2006.08.011

Authors: Vural Gökmen, Hamide Z. Şenyuva

Institutions: Hacettepe University, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Türkiye Bilimler Akademisi

OpenAlex ID: W2171337959

FWCI: 15.05

Cites: 24

Cited by: 219

Related to: 10