The potential of ceraels for acrylamide formation in the food: A comparision of species and genotypes for free asparagine and sugars content

Žilić, Slađana M.; Dodig, Dejan B.; Basić, Zorica N.; Vančetović, Jelena P.; P. Titan; Đurić, Nenad A.; Tolimir, Nataša V.

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Title:	The potential of ceraels for acrylamide formation in the food: A comparision of species and genotypes for free asparagine and sugars content
Authors:	Žilić, Slađana M. ; Dodig, Dejan B. ; Basić, Zorica N. ; Vančetović, Jelena P. ; P. Titan; Đurić, Nenad A. ; Tolimir, Nataša V.
Issue Date:	2017
Publication:	Food Additives and Contaminants: Part A: Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN:	1944-0049 1944-0057 Food Additives and Contaminants Part A: Chemistry Analysis Control Exposure& Risk Assessment Search Idenfier
Type:	Article
Collation:	vol. 34 br. 5 str. 705-713
URI:	https://enauka.gov.rs/handle/123456789/449506
Metadata source:	Migrirano iz RIS podataka
M-category:	21M21

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