Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. [electronic resource]
Producer: 20070614Description: 131-6 p. digitalISSN:- 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
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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