Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts.

scientific article published in June 2005

Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts. is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF0502606
P698PubMed publication ID15941321

P2093author name stringTakayuki Shibamoto
Stefan Ehling
P433issue12
P407language of work or nameEnglishQ1860
P304page(s)4813-4819
P577publication date2005-06-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleCorrelation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts.
P478volume53