Author:
Mojska Hanna,Gielecińska Iwona
Reference39 articles.
1. SNFA. Swedish National Food Administration. Information about acrylamide in food. http://www.slv.se/engdefault.asp.
2. Acrylamide is formed in the maillard reaction;Mottram;Nature,2002
3. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control;Stadler;Nutr. Rev.,2004
4. Summary of data reported and evaluation. W: IARC monographs on the evaluations of carcinogenic risks to humans; some industrial chemicals;IARC: Lyon, France,1994
5. Differences in hemoglobin adduct levels of acrylamide in the general population with respect to dietary intake, smoking habits and gender;Hagmar;Mutat. Res.,2005