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