2Tareke E et al. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. JAgric Food Chem, 2002, 50:4998-5006.
3Dybing E et al. Human exposure and internal dose assessments of acrylamide in food. Food Chem Toxicol, 2005, 43:365-410.
4Schieberle Pet al. New aspects on the formation and analysis of acrylamide. Adv Exp Med Biol, 2005, 561 : 205-222.
5Mottram DS et al. Acrylamide is formed in the Maillard reaction. Nature, 2002, 419:448-449.
6夏元洵.化学毒物全书.上海科学技术文献出版社,1991,264-268.
7Tareke E et al. Acrylamide decreased dopamine levels and increased 3-nitrotyrosine (3-NT) levels in PC 12 cells. Neurosci Lett, 2009, 458:89-92.
8Lehning EJ et al. Acrylamide neuropathy I. Spatiotemporal characteristics of nerve cell damage in rat cerebellum. Neurotoxicology, 2002, 23:397-414.
9Lehning EJ et al. Acrylamide neuropathy II. Spatiotemporal characteristics of nerve cell damage in brainstem and spinal cord. Neurotoxicology, 2003, 24:109-123.
10Lehning EJ et al. Acrylamide neuropathy III. Spatiotemporal characteristics of nerve cell damage in forebrain. Neurotoxicology, 2003, 24:125-136.