Effect of Temperature and pH Values on Acrylamide Formation in Maillard Model System

Yuan Yuan,Liu Jie,Hu Xiaosong,Chen Fang

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (8) : 32.

PDF(288 KB)
PDF(288 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (8) : 32.

Effect of Temperature and pH Values on Acrylamide Formation in Maillard Model System

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(8): 32

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