Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV

Galani, JHY orcid.org/0000-0003-4841-7414, Patel, NJ and Talati, JG (2017) Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology, 108 (Part A). pp. 244-248. ISSN 0278-6915

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Authors/Creators:
Keywords: Food safety; Acrylamide formation; Heating; UPLC-UV; India
Dates:
  • Published: October 2017
  • Accepted: 11 August 2017
  • Published (online): 12 August 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 04 Sep 2018 14:34
Last Modified: 04 Sep 2018 14:34
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/J.FCT.2017.08.011

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