| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7600388 | Food Chemistry | 2014 | 8 Pages |
Abstract
The developed method has been successfully applied to determine acrylamide in different commercial cereal-based foods (including French fries and potato chips).
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
![Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spect](/preview/png/7600388.png "First Page Preview: Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spect")
Authors
Mario Vincenzo Russo, Pasquale Avino, Angela Centola, Ivan Notardonato, Giuseppe Cinelli,