Cargando…
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives
Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green r...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555664/ https://www.ncbi.nlm.nih.gov/pubmed/32878306 http://dx.doi.org/10.3390/foods9091202 |