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Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and

Eva Hölzle1, Laura Becker1, Claudia Oellig1

  • 1Institute of Food Chemistry, Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.

Journal of Agricultural and Food Chemistry
|August 30, 2023
PubMed

Keywords:
3-aminopropionamideacrylamideasparaginegas chromatography−tandem mass spectrometryliquid chromatography−tandem mass spectrometrystable isotope dilution analysistable olives

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