Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
Amrein, Thomas M.
- Journal Article
Journal / seriesJournal of Agricultural and Food Chemistry
Pages / Article No.
PublisherAmerican Chemical Society
SubjectAcrylamide; Browning; Activation energy; Moisture content; Potato
Organisational unit03240 - Amadò, Renato
03324 - Escher, Felix
NotesReceived for review 23 March 2006, Revised manuscript received 2 June 2006. Accepted 5 June 2006, Published online 15 July 2006.
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