Influence of roasting conditions on the acrylamide content and the color of roasted almonds
METADATA ONLY
Author / Producer
Date
2007
Publication Type
Journal Article
ETH Bibliography
yes
Citations
Altmetric
METADATA ONLY
Data
Rights / License
Permanent link
Publication status
published
Editor
Book title
Journal / series
Volume
72 (1)
Pages / Article No.
Publisher
Wiley
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
acrylamide; activation energy; almonds; color; moisture; roasting temperature
Organisational unit
03240 - Amadò, Renato (emeritus)
03324 - Escher, Felix (emeritus)