1Rosn, J. and Hellens, K., Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry[J]. The Analyst, 2002,127 : 880 - 882.
2Mottram, D.S., Bronislaw, L.W. & Dodson, A.T. Acrylamide is formed in the Maillard reaction[J]. Nature, 2002,419,448- 449.
3Livsmedelsverket National Food Administration. Acrylamlde in foodstuffs,consumption and intake. 2002, June 6. Retrieved April 1, 2003.
