Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Author:
Affiliation:
1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0730486
Reference295 articles.
1. Friedman, M., Ed.Nutritional and Toxicological Consequences of Food Processing;Plenum Press:New York, 1991; pp541.
2. NUTRITION | Effects of Food Processing
3. Chemistry, Biochemistry, and Safety of Acrylamide. A Review
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