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Acrylamide and Thermal-Processing Indexes in Market-Purchased Food
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide leve...
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| Publicado no: | Int J Environ Res Public Health |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6926834/ https://ncbi.nlm.nih.gov/pubmed/31783483 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph16234724 |
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