Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)
Marta Mesías, Cristina Palenzuela, Elena Olombrada, Francisca Holgado, Francisco J. Morales
Topics & Concepts
RoastingAcrylamideChemistryFood sciencePrunus dulcisAromaAsparagineSucroseFructoseSugarBotanyBiochemistryOrganic chemistryBiologyCopolymerPhysical chemistryCultivarEnzymePolymerPotato Plant ResearchEdible Oils Quality and AnalysisSesame and Sesamin Research