Author:
Zhu Ru-gang,Sun Shi-chuang,Li Yi-fang,Zang Hui,Sun Xiao-yi,Wei Jie,Song Li-feng,Li Tie-jing,Wang Yu-xiao,Ning Cong,Shang Fei-fei
Funder
Foundation of Liaoning Province Education Administration
Reference40 articles.
1. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans (Vol. 60), Some Industrial Chemicals, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Some Industrial Chemicals;IARC,1994
2. Analysis of acrylamide, a carcinogen formed in heated foodstuffs;Tareke;J. Agric. Food Chem.,2002
3. Acrylamide in foods: a review of the science and future considerations;Lineback;Annu. Rev. Food Sci. T.,2012
4. Commission regulation (EU) 2017/2158: Establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food;EU;Official Journal of the European Union, L,2017
5. Reduction of acrylamide level in French fries by employing a temperature program during frying;Palazoglu;J. Agric. Food Chem.,2008
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献