Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas ChromatographyMass Spectrometry

Kamankesh, M (2020) Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas ChromatographyMass Spectrometry. Food Analytical Methods.

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Item Type: Article
Subjects: R Medicine > R Medicine (General)
Depositing User: Saeed Shoja
Date Deposited: 23 Sep 2020 07:11
Last Modified: 23 Sep 2020 07:11
URI: http://eprints.medsab.ac.ir/id/eprint/1662

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