Fate of 14C-acrylamide in roasted and ground coffee during storage.
about
Challenges and trends in the determination of selected chemical contaminants and allergens in food.Acrylamide: formation, occurrence in food products, detection methods, and legislation.Biological effects of acrylamide after daily ingestion of various foods in comparison to water: a study in rats.Exposure assessment of process-related contaminants in food by biomarker monitoring.
P2860
Fate of 14C-acrylamide in roasted and ground coffee during storage.
description
2008 nî lūn-bûn
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2008年の論文
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2008年学术文章
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2008年学术文章
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2008年学术文章
@zh-cn
2008年学术文章
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2008年学术文章
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2008年学术文章
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2008年學術文章
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2008年學術文章
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name
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@en
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@nl
type
label
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@en
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@nl
prefLabel
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@en
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@nl
P2093
P356
P1476
Fate of 14C-acrylamide in roasted and ground coffee during storage.
@en
P2093
Ingo Lantz
Jessica Görlitz
Karl Heinz Merz
Matthias Baum
Nadine Böhm
Rüdiger Ternité
P304
P356
10.1002/MNFR.200700413
P577
2008-05-01T00:00:00Z