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The promoting effect of ammonium bicarbonate and detection of acrylamide in dried fruit


Omschrijving
The highest concentrations were found in dark dried pears (exceeding 1000 g/kg) and dried plums. These products are dried at temperatures well below 100 C which indicates that acrylamide might not have been formed via reaction of hexoses and asparagine.

 

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Categorie: acrylamide

 


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