# Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/formation-and-reduction-of-acrylamide-in-maillard-reaction-a-review-based-on-the/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Yu Zhang,Ying Zhang |
| Citations | 192 |
| DOI | 10.1080/10408390600920070 |
| Fields | Agricultural and Biological Sciences |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W2099239405 |
| PMID | 17558658 |
| Type | article |
| Year | 2007 |

## Paper authors

- [Yu Zhang](https://scholariq.org/researchers/yu-zhang/)

## Paper journal

- [Critical Reviews in Food Science and Nutrition](https://scholariq.org/journals/critical-reviews-in-food-science-and-nutrition/)

## Paper primary topic

- [Potato Plant Research](https://scholariq.org/topics/potato-plant-research/)

## Paper topics

- [Potato Plant Research](https://scholariq.org/topics/potato-plant-research/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.