Two decades of research in dietary acrylamide: What do we know today.
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DOI: 10.1080/10408398.2022.2099344
Abstract: After nearly two decades since acrylamide was first raised as a potential safety issue in foods, significant progress has been made in understanding its formation during cooking, how to reduce levels in the most concerned… read more here.
Keywords: research dietary; two decades; dietary acrylamide; decades research ... See more keywords