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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |