Acrylamide in Foodstuffs and Its Formation Mechanism

Liu Jiyan,Jiang Guibin**

Progress in Chemistry ›› 2004, Vol. 16 ›› Issue (06) : 1000.

PDF(53 KB)
中文
Earlier issues
Announcement
More
PDF(53 KB)
Progress in Chemistry ›› 2004, Vol. 16 ›› Issue (06) : 1000.
Review

Acrylamide in Foodstuffs and Its Formation Mechanism

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 16(06): 1000

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(53 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉