Acrylamide is formed in the Maillard reaction
Donald S. MottramSchool of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, UK. [email protected]B.L. WedzichaProcter Department of Food Science, University of Leeds, Leeds, LS2 9JT, UKAndrew T. DodsonSchool of Food Biosciences, The University of Reading, Whiteknights, RG6 6AP, Reading, UK
2002en
ABI
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Cited by 20 references