Acrylamide exposure from common culinary preparations in Spain, in household, catering and industrial settings
This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems.
| Autores: | , , , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2021 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/248918 |
| Acesso em linha: | http://hdl.handle.net/10261/248918 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Acrylamide Households Exposure Industry Maillard reaction Culinary processes Catering |
| Resumo: | This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems. |
|---|