Acrylamide in coffee: Estimation of exposure from vending machines

Author:

Mesías MartaORCID,Morales Francisco J.

Funder

Spanish National Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Official Methods of Analysis of AOAC International;AOAC (Association of Official Analytical Chemists),1995

2. Acrylamide in espresso coffee influence of species, roast degree and brew length;Alves;Food Chem.,2010

3. Analysis of coffee for the presence of acrylamide by LC–MS/MS;Andrzejewski;J. Agric. Food Chem.,2004

4. Influence of extraction temperature on the final quality of espresso coffee;Andueza;J. Sci. Food Agric.,2003

5. Preliminary estimate of acrylamide intake in Brazil;Arisseto;Braz. J. Toxicol.,2008

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