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Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Blackwell Publishing Ltd
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6899951/ https://www.ncbi.nlm.nih.gov/pubmed/31866690 http://dx.doi.org/10.1111/aab.12536 |