Kinetic modeling of acrylamide formation during the finish-frying of french fries with variable sugar content

被引：0
|
作者：
Balagiannis, Dimitrios [1 ]
Parker, Jane [1 ]
Higley, Jeremy [2 ]
Henson, Tony [2 ]
Smith, Gordon [3 ]
Wedzicha, Bronislaw [4 ]
Mottram, Donald [1 ]
机构：
[1] Univ Reading, Reading, Berks, England
[2] ConAgra Foods, Omaha, NE USA
[3] Kansas State Univ, Manhattan, KS 66506 USA
[4] Univ Leeds, Leeds, W Yorkshire, England
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2015年 / 250卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
280
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页数：1
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