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Autor:
Vilma Del Carmen Salvatierra-Stamp, Roberto Muñiz-Valencia, Sara Salvatierra Virgen, Silvia G. Ceballos-Magaña, Francisco J. Martínez-Martínez, María Teresa Sumaya-Martínez
Publikováno v:
Food Additives & Contaminants: Part A. 34:2101-2110
In recent years, there has been an increased concern about the presence of toxic compounds derived from the Maillard reaction produced during food cooking at high temperatures. The main toxic compounds derived from this reaction are acrylamide and hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c604af1ead63ffbbec396b0450c235f
https://doi.org/10.1080/19440049.2017.1380316
https://doi.org/10.1080/19440049.2017.1380316
