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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

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