Impact of oil selection and cooking methods on acrylamide levels in different potato products
This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes, using an LC-MS/MS method. All samples were cooked...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association
2025-06-01
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| Schriftenreihe: | Makedonsko Farmacevtski Bilten |
| Schlagworte: | |
| Online-Zugang: | https://bulletin.mfd.org.mk/volumes/Volume%2071_1/71_1_003.pdf |
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