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Effect of Microwave Heating on the Acrylamide Formation in Foods
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave r...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7570677/ https://ncbi.nlm.nih.gov/pubmed/32927728 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25184140 |
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