Influence of California-style black ripe olive processing on the formation of acrylamide.

Charoenprasert, Suthawan

Influence of California-style black ripe olive processing on the formation of acrylamide. [electronic resource] - Journal of agricultural and food chemistry Aug 2014 - 8716-21 p. digital

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

1520-5118

10.1021/jf5022829 doi


Acrylamide--analysis
California
Food Handling--instrumentation
Food Storage
Fruit--chemistry
Olea--chemistry