Acrylamide in non-centrifugal sugar from Latin American markets: in-house validation of an LC-MS/MS method, dietary exposure assessment and risk characterisation in Brazil and Colombia.

Autor: Henao SJ; Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil., Petrarca MH; Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil., Braga PAC; Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil., Arisseto AP; Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2021 Sep; Vol. 38 (9), pp. 1456-1469. Date of Electronic Publication: 2021 Jun 22.