Miguel Calvo




Materiales disponibles

Formación de acrilamida


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- Ames, J.M. y Hofmann, T., eds. (2001) Chemistry and Physiology of Selected Food Colorants. American Chemical Society. 240 págs.

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Zyzak, D.V., Sanderes, R.A., y otros (2003). Acrylamide formation mechanism in heated foods. J. Agric. Chem., 51, 4782-4787.


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