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2018•Springer briefs in molecular scienceRequires access

The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product

Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi

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Key concepts: Maillard reaction, Acrylamide, Browning, Chemistry, Asparagine, Food science, Organic chemistry, Polymer

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