Acrylamide and Other Hazardous Compounds in Heat-Treated Foods || The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods
- 作者Mottram, D.S.
- 文件大小411.11KB
- 发表时间2006
- DOI10.1533/9781845692018.1.3
- 页码3-22
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