Curtis, Tanya Y <br/><br/>
Free amino acids and sugars in rye grain: implications for acrylamide formation.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2010 
 - 1959-69 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf903577b  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--analysis<br/>Amino Acids--analysis<br/>Asparagine--analysis<br/>Carbohydrates--analysis<br/>Secale--chemistry