丙烯酰胺:化学及其在食品中的含量综述

{"title":"丙烯酰胺:化学及其在食品中的含量综述","authors":"A. Hamzalıoğlu, B. A. Mogol, V. Gökmen","doi":"10.1016/B978-0-08-100596-5.21817-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":291904,"journal":{"name":"Encyclopedia of Food Chemistry","volume":"43 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Acrylamide: An Overview of the Chemistry and Occurrence in Foods\",\"authors\":\"A. Hamzalıoğlu, B. A. Mogol, V. Gökmen\",\"doi\":\"10.1016/B978-0-08-100596-5.21817-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":291904,\"journal\":{\"name\":\"Encyclopedia of Food Chemistry\",\"volume\":\"43 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Encyclopedia of Food Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/B978-0-08-100596-5.21817-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Encyclopedia of Food Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/B978-0-08-100596-5.21817-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}