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Journal Article|Research Support, Non-U.S. Gov't|Research Support, U.S. Gov't, Non-P.H.S.|Research Support, U.S. Gov't, P.H.S. |
| endingPage |
9733 |
| issn |
1520-5118
0021-8561 |
| issueIdentifier |
20 |
| pageRange |
9730-9733 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
9730 |
| bibliographicCitation |
Tareke E, Heinze TM, Gamboa da Costa G, Ali S. Acrylamide formed at physiological temperature as a result of asparagine oxidation. J Agric Food Chem. 2009 Oct 28;57(20):9730–3. doi: 10.1021/jf901812u. PMID: 19772296. |
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| date |
2009-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/19772296
https://doi.org/10.1021/jf901812u |
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https://portal.issn.org/resource/ISSN/0021-8561
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| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Acrylamide Formed at Physiological Temperature as a Result of Asparagine Oxidation |
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