Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods

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Title:	Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
Authors:	Žilić, Slađana ; Dodig, Dejan ; Vančetović, Jelena ; Basić, Zorica ; Titan, Primož; Đurić, Nenad ; Tolimir, Natasa
Issue Date:	2017
Publication:	Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
ISSN:	1944-0049 Food Additives and Contaminants Part A: Chemistry Analysis Control Exposure& Risk Assessment Search Idenfier
Publisher:	Abingdon: Taylor & Francis Ltd.
Type:	Article
Collation:	vol. 34 br. 5 str. 705-713
DOI:	10.1080/19440049.2017.1290281
WoS-ID:	000404257700006
Scopus-ID:	2-s2.0-85013193175
PMID:	28150529
URI:	http://RIVeC.institut-palanka.rs/handle/123456789/242 http://rik.mrizp.rs/handle/123456789/691 https://enauka.gov.rs/handle/123456789/541767
URL:	https://pubmed.ncbi.nlm.nih.gov/28150529/ https://www.tandfonline.com/doi/full/10.1080/19440049.2017.1290281?needAccess=true
Project:	Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
M-category:	21M21

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