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Elmore, J.S. 
ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D.S.
(2008)
The effect of sulfur on acrylamide and aroma formation in cooked wheat.
In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.)
Recent highlights in flavor chemistry and biology.
Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp. 104-110.
ISBN 3980768678
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/13440 |
| Item Type | Book or Report Section |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences |
| Publisher | Deutsche Forschungsanstalt für Lebensmittelchemie |
| Download/View statistics | View download statistics for this item |
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