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[ACS Symposium Series] Browned Flavors: Analysis, Formation, and Physiology Volume 1237 || Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review

[ACS Symposium Series] Browned Flavors: Analysis, Formation, and Physiology Volume 1237 || Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review

Granvogl, Michael; Peterson, Devin; Schieberle, Peter

作者Granvogl, Michael; Peterson, Devin; Schieberle, Peter
文件大小1535.59KB
发表时间2016
DOI10.1021/bk-2016-1237.ch004
页码35-53

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