Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea.

Zhang, Yu

Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. [electronic resource] - Asia Pacific journal of clinical nutrition 2007 - 131-6 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0964-7058


Acrylamide--analysis
Antioxidants--chemistry
Bread--analysis
Chromatography, Liquid--methods
Dose-Response Relationship, Drug
Food Additives--pharmacology
Food Contamination--analysis
Food Handling--methods
Humans
Mass Spectrometry--methods
Oxidation-Reduction
Plant Extracts--chemistry
Plant Leaves--chemistry
Sasa--chemistry
Taste
Tea--chemistry