Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide leve...

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Detalles Bibliográficos
Autores principales: Michalak, Joanna, Czarnowska-Kujawska, Marta, Gujska, Elżbieta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926834/
https://www.ncbi.nlm.nih.gov/pubmed/31783483
http://dx.doi.org/10.3390/ijerph16234724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6926834/
https://www.ncbi.nlm.nih.gov/pubmed/31783483
http://dx.doi.org/10.3390/ijerph16234724

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