Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch004 ◽

2016 ◽

pp. 35-53

Author(s):

Nigel G. Halford ◽

Tanya Y. Curtis

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