HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodol...

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Detalles Bibliográficos
Autores principales: Passos, Cláudia P., Petronilho, Sílvia, Serôdio, António F., Neto, Andreia C. M., Torres, Dylan, Rudnitskaya, Alisa, Nunes, Cláudia, Kukurová, Kristína, Ciesarová, Zuzana, Rocha, Sílvia M., Coimbra, Manuel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470632/
https://www.ncbi.nlm.nih.gov/pubmed/34574293
http://dx.doi.org/10.3390/foods10092183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470632/
https://www.ncbi.nlm.nih.gov/pubmed/34574293
http://dx.doi.org/10.3390/foods10092183

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