Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.

Rufian-Henares JA, Arribas-Lorenzo G, Morales FJ

DOI: 10.1080/02652030601101169
Published: 2007 Apr
Container: Food additives and contaminants
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1080/02652030601101169,
  title = {Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.},
  author = {Rufian-Henares JA and Arribas-Lorenzo G and Morales FJ},
  year = {2007},
  journal = {Food additives and contaminants},
  doi = {10.1080/02652030601101169},
  url = {https://doi.org/10.1080/02652030601101169}
}

RIS

TY  - JOUR
TI  - Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.
AU  - Rufian-Henares JA
AU  - Arribas-Lorenzo G
AU  - Morales FJ
PY  - 2007
JO  - Food additives and contaminants
DO  - 10.1080/02652030601101169
UR  - https://doi.org/10.1080/02652030601101169
ER  -

APA

JA, R., G, A., & FJ, M. (2007). Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives.. Food additives and contaminants. https://doi.org/10.1080/02652030601101169

Source records

pubmed · retrieved 2026-09-27T06:42:52.921Z
europe-pmc · retrieved 2026-09-27T06:42:52.922Z
hal · retrieved 2026-09-27T06:42:52.953Z