Current status of acrylamide research in food: measurement, safety assessment, and formation.
about
Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge.Effects of acrylamide on the activity and structure of human brain creatine kinase.Acrylamide induces locomotor defects and degeneration of dopamine neurons in Caenorhabditis elegans.Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
P2860
Current status of acrylamide research in food: measurement, safety assessment, and formation.
description
2005 nî lūn-bûn
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2005年の論文
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2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Current status of acrylamide r ...... ety assessment, and formation.
@ast
Current status of acrylamide r ...... ety assessment, and formation.
@en
type
label
Current status of acrylamide r ...... ety assessment, and formation.
@ast
Current status of acrylamide r ...... ety assessment, and formation.
@en
prefLabel
Current status of acrylamide r ...... ety assessment, and formation.
@ast
Current status of acrylamide r ...... ety assessment, and formation.
@en
P2860
P356
P1476
Current status of acrylamide r ...... ety assessment, and formation.
@en
P2093
Imre Blank
P2860
P356
10.1196/ANNALS.1333.004
P407
P577
2005-06-01T00:00:00Z