The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

Category

Published in:

European journal of lipid science and technology
Vol. (2023), articlenr.:2200144 p. 1-10

Volume:

(2023)

Date Issued:

20.02.2023

DOI:

10.1002/ejlt.202200144

Language:

English

Type of Resource:

Text

Publisher:

Wiley

DDC subject of DNB:

610 Medical sciences, Medicine, Nutrition

URL:

https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202200144

Link to Raw Object:

https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202200144

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

W3266