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. 2020 Jul 14;9(7):925. doi: 10.3390/foods9070925

Figure 4.

Figure 4

Influence of roasting temperature on acrylamide formation. Samples (n = 5) roasted at 120 °C, 140 °C, 150 °C, 160 °C, and 170 °C for 45 min were analyzed by GC-MS after xanthydrol derivatization. **** p < 0.0001, *** p < 0.001, ** p < 0.01 and * p < 0.05 indicate significant differences from the reference.