Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds
Version of Record online: 5 DEC 2006
Journal of Food Science
Volume 72, Issue 1, pages C033–C038, January/February 2007
How to Cite
Lukac, H., Amrein, T. M., Perren, R., Conde-Petit, B., Amadò, R. and Escher, F. (2007), Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds. Journal of Food Science, 72: C033–C038. doi: 10.1111/j.1750-3841.2006.00206.x
- Issue online: 5 DEC 2006
- Version of Record online: 5 DEC 2006
- MS 20060260 Submitted 5/7/2006, Accepted 9/22/2006
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