Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. T...
Main Authors: | Cristina Delgado-Andrade, Marta Mesías, Francisco J. Morales |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/10/1506 |
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