Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

出版年份 2017 全文链接

标题

作者

关键词

Acrylamide, 5-Hydroxymethylfurfural (HMF), Neo-formed contaminants, Multiresponse kinetic modelling, Bakery products

出版物

Volume 230, Issue -, Pages 14-23

出版商

Elsevier BV

发表日期

2017-03-07

DOI

10.1016/j.foodchem.2017.03.009

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