Acrylamide Contents of Local Snacks in Singapore

Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS)...

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Detalles Bibliográficos
Autores principales: Yeo, Michelle Ting Yun, Bi, Xinyan, Henry, Christiani Jeyakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733551/
https://www.ncbi.nlm.nih.gov/pubmed/35004804
http://dx.doi.org/10.3389/fnut.2021.764284

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733551/
https://www.ncbi.nlm.nih.gov/pubmed/35004804
http://dx.doi.org/10.3389/fnut.2021.764284

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