Industrial strategies to reduce acrylamide formation in Californian-style green ripe olives

This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment.

Detalhes bibliográficos
Autores:	Martín-Vertedor, Daniel, Fernández, Antonio, Mesías, Marta, Martínez, Manuel, Díaz, María, Martín-Tornero, Elisabet
Tipo de documento:	artigo
Estado:	Versão publicada
Data de publicação:	2020
País:	España
Recursos:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/220302
Acesso em linha:	http://hdl.handle.net/10261/220302
Access Level:	Acceso aberto
Palavra-chave:	Acrylamide reduction Table olives Sterilization Additives

Descrição
Resumo:	This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment.