Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models

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Material Type: 記事
Title: Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models
Author/Editor: 堤内要
日比野真理子
神戸真理子他
Author Heading: 堤内要
日比野真理子
神戸真理子
Alternative Title: 加熱食品モデル中のアクリルアミド生成に及ぼす糖質の影響
Periodical title: Journal of applied glycoscience
No. or year of volume/issue: 52(3) (通号 201) 2005
Volume: 52
Issue: 3
Sequential issue number: 201
Pages: 219～224
Publication date of volume/issue (W3CDTF): 2005
ISSN (Periodical Title): 1344-7882
ISSN-L (Periodical Title): 1344-7882
Publication (Periodical Title): 東京 : 日本応用糖質科学会
Place of Publication (Country Code): JP
Text Language Code: eng
Subject Heading: acrylamide
carbohydrate
Maillard reaction
LC/MS/MS
CE/MS/MS
NDLC: ZP24
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-15
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 7462821
http://id.ndl.go.jp/bib/7462821
Bibliographic Record Category (NDL): 632