Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
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ANID
Publisher
Elsevier BV
Reference45 articles.
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3. Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models;Bachir;Food Chemistry,2023
4. Is the dietary acrylamide exposure in Chile a public health problem?;Barrios-Rodríguez;Food Additives & Contaminants: Part A,2021
5. Phenolic and anthocyanin content characterization related to genetic diversity analysis of Solanum tuberosum subsp. tuberosum Chilotanum group in southern Chile;Behn;Frontiers in Plant Science,2023
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1. Acrylamide in alternative snacks to potato: A review;Food Research International;2024-10
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