The effect of sulfur on acrylamide and aroma formation in cooked wheat

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Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Parker, J.K. ORCID: https://orcid.org/0000-0003-4121-5481 and Mottram, D.S. (2008) The effect of sulfur on acrylamide and aroma formation in cooked wheat. In: Hofmann, T., Meyerhof, W. and Schieberle, P. (eds.) Recent highlights in flavor chemistry and biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp. 104-110. ISBN 3980768678

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Item Type:	Book or Report Section
Divisions:	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:	13440
Publisher:	Deutsche Forschungsanstalt für Lebensmittelchemie

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University of Reading