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Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary...
Zapisane w:
| Wydane w: | Ann Appl Biol |
|---|---|
| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Blackwell Publishing Ltd
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6899951/ https://ncbi.nlm.nih.gov/pubmed/31866690 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/aab.12536 |
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