Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control

RH Stadler, G Scholz - Nutrition reviews, 2004 - academic.oup.com
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …
被引用次数：251 相关文章

Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control

RH Stadler, G Scholz - Nutrition reviews, 2004 - pubmed.ncbi.nlm.nih.gov
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …

Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control.

RH Stadler, G Scholz - Nutrition Reviews, 2004 - search.ebscohost.com
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …

[引用][C] Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control

RH Stadler, G Scholz - Nutrition Reviews, 2004 - cir.nii.ac.jp
Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of
Formation, and Potential Strategies of Control | CiNii Research CiNii 国立情報学研究所 学術 …
[PDF] psu.edu

[PDF][PDF] Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control

RH Stadler, G Scholz - Nutrition Reviews, 2004 - Citeseer
Early in 2002, the Swedish National Food Authority and the University of Stockholm jointly
announced that they had found considerable levels of acrylamide in starchbased foods. 1 …

[引用][C] Acrylamide: An update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control

RH STADLER, G SCHOLZ - Nutrition reviews, 2004 - pascal-francis.inist.fr
Acrylamide: An update on current knowledge in analysis, levels in food, mechanisms of
formation, and potential strategies of control CNRS Inist Pascal-Francis CNRS Pascal and …

Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control.

RH Stadler, G Scholz - 2004 - cabidigitallibrary.org
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …
[PDF] researchgate.net

[PDF][PDF] Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control

RH Stadler, G Scholz - Nutrition Reviews, 2004 - researchgate.net
Early in 2002, the Swedish National Food Authority and the University of Stockholm jointly
announced that they had found considerable levels of acrylamide in starchbased foods. 1 …

Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control.

RH Stadler, G Scholz - Nutrition Reviews, 2004 - europepmc.org
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …

Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control

RH Stadler, G Scholz - Nutrition Reviews, 2004 - Wiley Online Library
This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …