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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

(2008) FOOD CHEMISTRY. 107(1). p.26-31
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Chicago
Mestdagh, Frédéric, Jo Maertens, Tatiana Cucu, Karel Delporte, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Impact of Additives to Lower the Formation of Acrylamide in a Potato Model System Through pH Reduction and Other Mechanisms.” Food Chemistry 107 (1): 26–31.
APA
Mestdagh, Frédéric, Maertens, J., Cucu, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. FOOD CHEMISTRY, 107(1), 26–31.
Vancouver
1.
Mestdagh F, Maertens J, Cucu T, Delporte K, Van Peteghem C, De Meulenaer B. Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2008;107(1):26–31.
MLA
Mestdagh, Frédéric, Jo Maertens, Tatiana Cucu, et al. “Impact of Additives to Lower the Formation of Acrylamide in a Potato Model System Through pH Reduction and Other Mechanisms.” FOOD CHEMISTRY 107.1 (2008): 26–31. Print.
@article{384799,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Maertens, Jo and Cucu, Tatiana and Delporte, Karel and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {1},
  pages        = {26--31},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms},
  url          = {http://dx.doi.org/1854/8918},
  volume       = {107},
  year         = {2008},
}

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