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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(288 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉