Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure

Author:

Nguyen Khanh Hoang,Fromberg ArvidORCID,Duedahl-Olesen LeneORCID,Christensen Tue,Granby Kit

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Impact of vacuum frying on quality of potato crisps and frying oil;Belkova;Food Chem.,2018

4. Formation of acrylamide in vegetable crisps - Influence of processing conditions and reducing sugars;Breitling-utzmann;Lebensmitt,2019

5. Molecular reaction mechanism for the formation of 3-chloropropanediol esters in oils and fats;Cao;J. Agric. Food Chem.,2019

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