Figure 5. Inhibition rates of (a) VC, (b) VB1 and (c) VB2 to acrylamide formation based on Asn/GLU model system

From

Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System

Xiao Wang, Liheng Xu

Journal of Food and Nutrition Research. 2014, 2(7), 344-348 doi:10.12691/jfnr-2-7-3