Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
Nivine Bachir, Amira Haddarah, Franscesc Sepulcre, Montserrat Pujolà Cunill
Food Chemistry
Concepts
AcrylamideAsparagineFructoseSucroseChemistryGlutamineFood scienceStarch