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Stability of acrylamide in model systems and its reactivity with selected nucleophiles

(2010) FOOD RESEARCH INTERNATIONAL. 43(5). p.1517-1522
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REDUCTION, ELIMINATION, CHEMISTRY, KINETICS, IONS, Acrylamide, Stability, Mitigation, Condensation products, Cysteine, Michael addition

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Citation

Please use this url to cite or link to this publication:

Chicago
Adams, An, Samira Hamdani, Fien Van Lancker, Slah Méjri, and Norbert De Kimpe. 2010. “Stability of Acrylamide in Model Systems and Its Reactivity with Selected Nucleophiles.” Food Research International 43 (5): 1517–1522.
APA
Adams, A., Hamdani, S., Van Lancker, F., Méjri, S., & De Kimpe, N. (2010). Stability of acrylamide in model systems and its reactivity with selected nucleophiles. FOOD RESEARCH INTERNATIONAL, 43(5), 1517–1522.
Vancouver
1.
Adams A, Hamdani S, Van Lancker F, Méjri S, De Kimpe N. Stability of acrylamide in model systems and its reactivity with selected nucleophiles. FOOD RESEARCH INTERNATIONAL. 2010;43(5):1517–22.
MLA
Adams, An, Samira Hamdani, Fien Van Lancker, et al. “Stability of Acrylamide in Model Systems and Its Reactivity with Selected Nucleophiles.” FOOD RESEARCH INTERNATIONAL 43.5 (2010): 1517–1522. Print.
@article{1038462,
  author       = {Adams, An and Hamdani, Samira and Van Lancker, Fien and M{\'e}jri, Slah and De Kimpe, Norbert},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {5},
  pages        = {1517--1522},
  title        = {Stability of acrylamide in model systems and its reactivity with selected nucleophiles},
  url          = {http://dx.doi.org/10.1016/j.foodres.2010.04.033},
  volume       = {43},
  year         = {2010},
}

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