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Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide
Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this study, roasted rye was evaluated for its suitability a...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404811/ https://www.ncbi.nlm.nih.gov/pubmed/32674330 http://dx.doi.org/10.3390/foods9070925 |