Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

Published 2009 View Full Article

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Title
Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 15, Pages 6823-6829
Publisher
American Chemical Society (ACS)
Online
2009-08-05
DOI
10.1021/jf901120m

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