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Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
acrylamide carbohydrate Maillard reaction LC/MS/MS CE/MS/MS
2008/4/20
Many sugars such as mono- and disaccharides, sugar alcohols and starch were heated at 180°C with asparagines (Asn) in a model food formula to investigate their effect on the formation of acrylamide (A...