Review of Research into the Determination of Acrylamide in Foods

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental...

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Detalles Bibliográficos
Autores principales: Pan, Mingfei, Liu, Kaixin, Yang, Jingying, Hong, Liping, Xie, Xiaoqian, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230758/
https://www.ncbi.nlm.nih.gov/pubmed/32331265
http://dx.doi.org/10.3390/foods9040524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230758/
https://www.ncbi.nlm.nih.gov/pubmed/32331265
http://dx.doi.org/10.3390/foods9040524

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