Acrylamide in commercial table olives and the effect of domestic cooking
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
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1. Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps;Food Chemistry: X;2024-06
2. Assessment of black ripe olive processing for acrylamide mitigation;LWT;2024-04
3. Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook;Food Frontiers;2024-02-08
4. Acrylamide in table olives;Acrylamide in Food;2024
5. New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives;Foods;2023-11-06
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