Food chemistry: Acrylamide is formed in the Maillard reactionMottram, Donald S.Wedzicha, Bronislaw L.Dodson, Andrew T.Author information* School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, UKe-mail: [email protected]† Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UKSupplementary Information accompanies this communication on Nature's website.Nature 419(6906):p 448-449, October 3, 2002.Copyright © 2002 Nature Publishing Group
