The role of additives on acrylamide formation in food products: a systematic review

Post time 2024-4-26 17:12:00

期刊：Critical Reviews in Food Science and Nutrition

作者：Amir Hossein Abedini;奈玛·瓦基利·萨特洛;马赫拉·萨利米;帕丽莎·萨迪加拉;马哈茂德·阿里扎德·萨尼;保拉·加西亚-奥利维埃拉;米格尔·普列托（Miguel A.Prieto）;穆罕默德·赛义德·哈拉兹米;赛德·马赫迪·贾法里

发布日期：2024-4-14

DOI：10.1080/10408398.2022.2126428

PDF链接：https：//www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2126428

文章链接：http：//dx.doi.org/10.1080/10408398.2022.2126428

备注：

文章来源：Informa UK Limited。

Post time 2024-4-26 17:12:01

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[Taylor&Francis] The role of additives on acrylamide formation in food products: a systematic review

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