Harvard Catalyst Profiles
Contact, publication, and social network information about Harvard faculty and fellows.
Home
About
Overview
Open Source Software
Help
History (1)
Limiting acrylamide in heated starch foods by cysteine-acrylamide adduct formation
See All Pages
Find People
Find Everything
Login
to edit your profile (add a photo, awards, links to other websites, etc.)
Edit My Profile
My Person List (
0
)
Return to Top
Limiting acrylamide in heated starch foods by cysteine-acrylamide adduct formation
Fluckiger R & Salih E. Limiting acrylamide in heated starch foods by cysteine-acrylamide adduct formation. 2006.