Influence of Processing Parameters and PYTHON Based Image Analysis for Quantification of Carcinogenic Acrylamide in Potato Chips
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s42250-021-00237-9.pdf
Reference29 articles.
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3. Skog K, Viklund G, Olsson K, Sjoholm I (2008) Acrylamide in home-prepared roasted potatoes. Mol Nutr Food Res 52:307
4. Pelucchi C, La Vecchia C, Bosetti C, Boyle P, Boffetta P (2011) Exposure to acrylamide and human cancer—a review and meta-analysis of epidemiologic studies. Ann Oncol 22:1487
5. Rice JM (2005) The carcinogenicity of acrylamide. Mutat Res Genet Toxicol Environ Mutagen 580:3
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