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Relationship between acrylamide formation and the generation of flavour in heated foods

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Low, M.Y. , Mottram, D.S. and Elmore, J.S. orcid id iconORCID: https://orcid.org/0000-0002-2685-1773 (2006) Relationship between acrylamide formation and the generation of flavour in heated foods. In: Bredie, W.L.P. and Petersen, M.A. (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 363-366. ISBN 9780444527424

Item Type Book or Report Section
URI https://reading-clone.eprints-hosting.org/id/eprint/13189
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Publisher Elsevier
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