Protective Role of Natural Antioxidants Against the Formation and Harmful Effects of Acrylamide in Food

Autor:	Mahmoud Ibrahim El-Sayed, Isis Nawar, Rehab Mohamed Ibrahim, Amal Hassanein, Mokhtar Ibrahim Yousef
Rok vydání:	2019
Předmět:	chemistry.chemical_compound Chemistry Acrylamide Food science Natural (archaeology)
Zdroj:	Trends in Applied Sciences Research. 14:41-55
ISSN:	1819-3579
DOI:	10.3923/tasr.2019.41.55
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c29971d15604f8eae3f052c3e88650f8 https://doi.org/10.3923/tasr.2019.41.55 Zobrazit plný text záznamu