Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy
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DOI: 10.3390/molecules27041161
Abstract: Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A… read more here.
Keywords: spectroscopy; acrylamide levels; french fries; par fried ... See more keywords