Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, accor...

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Detalles Bibliográficos
Autores principales: González-Mulero, Lucía, Mesías, Marta, Morales, Francisco J., Delgado-Andrade, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467121/
https://www.ncbi.nlm.nih.gov/pubmed/34574118
http://dx.doi.org/10.3390/foods10092008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467121/
https://www.ncbi.nlm.nih.gov/pubmed/34574118
http://dx.doi.org/10.3390/foods10092008

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