Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systems
Keywords: قهوه ای غیر انزیمی; Acrylamide; Amino acids; Amino phospholipids; Carbonyl-amine reactions; Lecithins; Maillard reaction; Nonenzymatic browning;