HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods - Concepedia

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HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods

64

Citations

15

References

2013

Year

Haiyan Wang, Feng Feng, Yong Guo, Shaomin Shuang, Martin M. F. Choi

Journal of Food Composition and Analysis

Food ChemistryDeep-fried Chinese FoodsEdible FilmFood AnalysisHplc-uv Quantitative AnalysisAnalytical ChemistryFood ProcessingFood QualityFood TechnologyChromatographyHealth Sciences

References

	Year	Citations

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