(Q34153328)

31 July 2017

Acrylamide is formed in the Maillard reaction (English)

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31 July 2017

Donald S Mottram

1

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31 July 2017

Bronislaw L Wedzicha

series ordinal

2

1 reference

31 July 2017

Andrew T Dodson

series ordinal

3

1 reference

31 July 2017

language of work or name

English

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publication date

1 October 2002

1 reference

31 July 2017

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31 July 2017

419

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31 July 2017

6906

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31 July 2017

448-449

1 reference

https://scigraph.springernature.com/pub.10.1038/419448a

31 July 2017

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cites work

Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

1 reference

https://api.crossref.org/works/10.1038%2F419448A

Crossref

reference URL

Analysis of acrylamide, a carcinogen formed in heated foodstuffs

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2F419448A

Crossref

reference URL

Formation of Strecker aldehydes and pyrazines in a fried potato model system

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2F419448A

Crossref

reference URL

21 January 2018

Identifiers

DOI

10.1038/419448A

1 reference

Dimensions Publication ID

31 July 2017

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1 reference