Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips
Attributed to:
Genetic improvement of wheat to reduce the potential for acrylamide formation during processing.
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1021/bk-2016-1237.ch010
Publication URI: http://dx.doi.org/10.1021/bk-2016-1237.ch010
Type: Book Chapter
Book Title: Browned Flavors: Analysis, Formation, and Physiology (2016)
Page Reference: 133-144
ISBN: 0-8412-3185-0