Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing.

Sánchez, Antonio Higinio

Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. [electronic resource] - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2014 - 242-9 p. digital

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

1944-0057

10.1080/19440049.2013.871756 doi


Acrylamide--chemistry
Food Additives--chemistry
Food Analysis
Food Handling--methods
Fruit--chemistry
Glycine--chemistry
Olea--chemistry
Proline--chemistry
Sarcosine--chemistry