Acrylamide in Corn-Based Thermally Processed Foods: A Review

[Image: see text] Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide conte...

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Detalles Bibliográficos
Autores principales: Žilić, Slađana, Nikolić, Valentina, Mogol, Burçe Ataç, Hamzalıoğlu, Aytül, Taş, Neslihan Göncüoğlu, Kocadağlı, Tolgahan, Simić, Marijana, Gökmen, Vural
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9011392/
https://www.ncbi.nlm.nih.gov/pubmed/35357820
http://dx.doi.org/10.1021/acs.jafc.1c07249

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9011392/
https://www.ncbi.nlm.nih.gov/pubmed/35357820
http://dx.doi.org/10.1021/acs.jafc.1c07249

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