Sansano Tomás, M.; Heredia Gutiérrez, AB.; Peinado Pardo, I.; Andrés Grau, AM. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry. 237:58-64. doi:10.1016/j.foodchem.2017.05.104
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/104249
Title: | Dietary acrylamide: What happens during digestion | |||
Author: | Sansano Tomás, Mariola Peinado Pardo, Irene | |||
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[EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |||
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Publisher version: | https://doi.org/10.1016/j.foodchem.2017.05.104 | |||
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