Abstract
In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.
Publication Date
5-28-2021
First Page
203
Last Page
208
DOI
10.13652/j.issn.1003-5788.2021.05.036
Recommended Citation
Qing-qing, CHAI; Wen, WU; Peng-fei, LIU; Zi-song, LI; Ai-yue, WANG; and Bo, CUI
(2021)
"Research progress on formation mechanism, determination methods and regulatory measure of acrylamide in food,"
Food and Machinery: Vol. 37:
Iss.
5, Article 36.
DOI: 10.13652/j.issn.1003-5788.2021.05.036
Available at:
https://www.ifoodmm.cn/journal/vol37/iss5/36
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