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Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries

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Chicago
Mestdagh, Frédéric, Tineke De Wilde, Pieter Castelein, O NEMETH, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Impact of the Reducing Sugars on the Relationship Between Acrylamide and Maillard Browning in French Fries.” European Food Research and Technology 227 (1): 69–76.
APA
Mestdagh, Frédéric, De Wilde, T., Castelein, P., NEMETH, O., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 227(1), 69–76.
Vancouver
1.
Mestdagh F, De Wilde T, Castelein P, NEMETH O, Van Peteghem C, De Meulenaer B. Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2008;227(1):69–76.
MLA
Mestdagh, Frédéric, Tineke De Wilde, Pieter Castelein, et al. “Impact of the Reducing Sugars on the Relationship Between Acrylamide and Maillard Browning in French Fries.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 227.1 (2008): 69–76. Print.
@article{397591,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and Castelein, Pieter and NEMETH, O and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  number       = {1},
  pages        = {69--76},
  title        = {Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries},
  volume       = {227},
  year         = {2008},
}

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