Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment

Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. T...

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Detalles Bibliográficos
Autores principales: Delgado-Andrade, Cristina, Mesías, Marta, Morales, Francisco J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589930/
https://www.ncbi.nlm.nih.gov/pubmed/33096602
http://dx.doi.org/10.3390/foods9101506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589930/
https://www.ncbi.nlm.nih.gov/pubmed/33096602
http://dx.doi.org/10.3390/foods9101506

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