Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

Author: Mestdagh Frédéric   Wilde Tineke   Castelein Pieter   Németh Orsolya   Peteghem Carlos   Meulenaer Bruno  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.1, 2008-05, pp. : 69-76

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