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11. Heteroatomic Aroma Compounds

12. The effect of pH on the formation of volatile compounds produced by heating a model system containing 5?-Imp and cysteine

13. List of Contributors

18. Flavor Analysis

30. Contributor contact details

31. Contributor contact details

35. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

50. Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time

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