Sánchez, Antonio Higinio <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-0057 
<br/><br/><label>Standard No.: </label>10.1080/19440049.2013.871756  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--chemistry<br/>Food Additives--chemistry<br/>Food Analysis<br/>Food Handling--methods<br/>Fruit--chemistry<br/>Glycine--chemistry<br/>Olea--chemistry<br/>Proline--chemistry<br/>Sarcosine--chemistry