Formation of styrene during the Maillard reaction is negligible.

Goldmann, T

Formation of styrene during the Maillard reaction is negligible. [electronic resource] - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment May 2009 - 583-94 p. digital

Publication Type: Journal Article

1944-0057

10.1080/02652030802641898 doi


Acrylamide--analysis
Food Analysis
Food Contamination
Food Handling
Gas Chromatography-Mass Spectrometry
Maillard Reaction
Models, Chemical
Phenethylamines--analysis
Phenylalanine--analysis
Risk Factors
Styrene--analysis
Temperature