Acrylamide formed at physiological temperature as a result of asparagine oxidation

scientific article published in October 2009

Acrylamide formed at physiological temperature as a result of asparagine oxidation is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF901812U
P698PubMed publication ID19772296
P5875ResearchGate publication ID26829647

P2093author name stringSyed Ali
Gonçalo Gamboa da Costa
Thomas M Heinze
Eden Tareke
P433issue20
P407language of work or nameEnglishQ1860
P304page(s)9730-9733
P577publication date2009-10-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleAcrylamide formed at physiological temperature as a result of asparagine oxidation
P478volume57

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cites work (P2860)
Q35910167A review of the interactions between acrylamide, microorganisms and food components.
Q38491479Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans
Q47157011Scientific Opinion on acrylamide in food

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