Acrylamide estimation in fried products.
I am seeking an assistance for spectrophotometric based method for acrylamide quantification in fried products. If any one can share the protocol or reference, it would be highly appreciated.
http://www.ncbi.nlm.nih.gov/pubmed/11559106
Try this! For fried products I think you should remove lipids in your samples using a simple saponification protocol.
Thanks Andrea
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