Casado, Francisco Javier <br/><br/>
Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation.  [electronic resource] 

 -  Food chemistry  Nov 2013 
 - 1158-65 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.04.040  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--chemistry<br/>Cooking<br/>Food Handling<br/>Maillard Reaction<br/>Olea--chemistry<br/>Peptides--chemistry<br/>Plant Proteins--chemistry