ACRYLAMIDE Formula - C3H5NO - Over 100 million chemical compounds | Mol-Instincts
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Formation of acrylamide in biscuits during baking under different heat transfer conditions - ScienceDirect
Molecules | Free Full-Text | Effect of Microwave Heating on the Acrylamide Formation in Foods
Acrylamide - Wikipedia
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acrylamide[820675_N-(Hydroxymethyl)acrylamide-ALL].jpg "N-(Hydroxymethyl)acrylamide | 820675")
N-(Hydroxymethyl)acrylamide | 820675
Acrylamide: Mechanism of Formation in Heated Foods - ppt download
SFA | Something's Burning - Acrylamide in Heat-Processed Food
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Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment | Innovative Journal of Pharmaceutical Research | Full Text
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Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries | Journal of Agricultural and Food Chemistry
Acrylamide 99% | APC Pure
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Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Acrylamide, BioScience, 500 g, CAS No. 79-06-1 | PAGE Reagents | PAGE (Polyacrylamide gel electrophoresis) | Electrophoresis | Life Science | Carl Roth - International
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Acrylamide CAS 79-06-1 | 800830
Acrylamide | C3H5NO | CID 6579 - PubChem
Acrylamide | C3H5NO | CID 6579 - PubChem
