Résultats de la recherche - 2 results
Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods
Potato products PRODUCTS purification relative Reproducibility result results Sample SENSITIVITY study Tandem Mass Spectrometry Term Test tests time treatment VALIDATION variation Abstract: A robust and ...
Influence of storage practices on acrylamide formation during potato frying
study sugar Temperature The Netherlands treatment use varieties variety Abstract: A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the ...