Dietary Acrylamide and Cancer Risk in Humans: A Review-Reference-Cited by-同舟云学术

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Dietary Acrylamide and Cancer Risk in Humans: A Review

Published:2006-02 Issue:1 Volume:1 Page:19-27
ISSN:1661-5751
Container-title:Journal für Verbraucherschutz und Lebensmittelsicherheit
language:en
Short-container-title:J. Verbr. Lebensm.

Author:

Wilson K. M.,Rimm E. B.,Thompson K. M.,Mucci L. A.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00003-006-0005-6.pdf

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review;Food Control;2024-08

2. Acrylamide, the Unnatural Compound: Exposure and Toxicity on Humans and Animals;Nutrition and Human Health;2022

3. Validation of an analytical method for the determination of acrylamide in potato chips and french fries;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2021-02-02

4. The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang);Food Additives & Contaminants: Part A;2020-06-12

5. Estimation of acrylamide exposure in Italian schoolchildren consuming a canteen menu: health concern in three age groups;International Journal of Food Sciences and Nutrition;2019-06-07

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