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Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
J Agric Food Chem. 2005 Jul 27;53(15):6133-9. doi: 10.1021/jf050504m.
J Agric Food Chem. 2005.
PMID: 16029007
Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.
van Loon WA, Linssen JP, Boelrijk AE, Burgering MJ, Voragen AG.
van Loon WA, et al.
J Agric Food Chem. 2005 Aug 10;53(16):6438-42. doi: 10.1021/jf050439g.
J Agric Food Chem. 2005.
PMID: 16076131
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