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Acrylamide in Stir-fried Potato and Onion for Simmered Dishes in Japan
Acrylamide has neurotoxicity, carcinogenicity, and genotoxicity in experimental animals and cellular systems. Fried potato is one of the major intake sources of acrylamide in food, and fried onion was reported to contain up to 100 ng/g level of acrylamide. To determine acrylamide concentration in po...
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| Publicado no: | Food Saf (Tokyo) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
FSCJ
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6989185/ https://ncbi.nlm.nih.gov/pubmed/32231929 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14252/foodsafetyfscj.2017005 |
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