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Journal Article|Research Support, Non-U.S. Gov't|Review |
| endingPage |
542 |
| issn |
1549-7852
1040-8398 |
| issueIdentifier |
5 |
| pageRange |
521-542 |
| publicationName |
Critical Reviews in Food Science and Nutrition |
| startingPage |
521 |
| bibliographicCitation |
Zhang Y, Zhang Y. Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge. Critical Reviews in Food Science and Nutrition. 2007 Jun 28;47(5):521–42. doi: 10.1080/10408390600920070. |
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| date |
2007-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://pubmed.ncbi.nlm.nih.gov/17558658
https://doi.org/10.1080/10408390600920070 |
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| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge |
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