Work

The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits.

Year: 2010

Type: article

Source: Institutional Research Information System (University of Udine)

Authors: Barbara Quarta, Monica Anese

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2264144930

FWCI: 1.876

Cites:

Cited by: 24

Related to: 10