Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acry...

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Detalles Bibliográficos
Autores principales: Li, Xiude, Teng, Wendi, Liu, Guangmin, Guo, Fengyu, Xing, Hanzhu, Zhu, Yahui, Li, Jinwang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407168/
https://www.ncbi.nlm.nih.gov/pubmed/36010398
http://dx.doi.org/10.3390/foods11162394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407168/
https://www.ncbi.nlm.nih.gov/pubmed/36010398
http://dx.doi.org/10.3390/foods11162394

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