Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration <i>via</i> oxa-Michael-addition during frying.

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第一作者： Eric,Rottmann

第一单位： Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany.

作者： Eric,Rottmann ^[1] ; Kristina,Volkmann ^[1] ; Jörg,Fohrer ^[2] ; Ulrich,Krings ^[1] ; Ralf G,Berger ^[1]

作者单位： Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany. ^[1] Gottfried Wilhelm Leibniz Universität Hannover, Institut für Organische Chemie, Schneiderberg 1B, 30167, Hannover, Germany. ^[2]

关键词 3-Amino-3-oxopropyl-phenylacrylates Acrylamide mitigation Oxa-michael-addition Phenylacrylic acids Potato Sweet potato

DOI 10.1016/j.crfs.2021.04.005

PMID 33982009

发布时间 2021-05-14

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Current research in food science

2021年4卷

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Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration <i>via</i> oxa-Michael-addition during frying.

Current research in food science

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Current research in food science

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Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration <i>via</i> oxa-Michael-addition during frying.

Current research in food science

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Current research in food science

相关期刊

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