Application of infrared microspectroscopy and chemometric analysis for screening the acrylamide content in potato chips
Abstract
Currently, LC-MS/MS and
* Corresponding authors
a
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH, USA
E-mail:
rodriguez-saona.1@osu.edu
Fax: +1 614 292 0218
Tel: +1 614 292 3339
b Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Esteve Terradas 8, Castelldefels 08860, Spain
Currently, LC-MS/MS and
H. Ayvaz, M. Plans, K. M. Riedl, S. J. Schwartz and L. E. Rodriguez-Saona, Anal. Methods, 2013, 5, 2020 DOI: 10.1039/C3AY00020F
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