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  • The aim of this study was to assess the impact of selected kinds of spices (clove, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, ginger and mix of spices) in buckwheat ginger cakes on acrylamide formation.
  • The aim of this study was to assess the impact of selected kinds of spices (clove, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, ginger and mix of spices) in buckwheat ginger cakes on acrylamide formation. (en)
Title
  • Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
  • Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes (en)
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  • Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
  • Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes (en)
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  • RIV/00216305:26310/11:PU94097!RIV12-MSM-26310___
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  • RIV/00216305:26310/11:PU94097
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  • acrylamide, spices, ginger cakes, buckwheat (en)
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  • [793542972E97]
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  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
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  • 26310
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