Establishment of a quantitative GC–MS method for acrylamide detection and in situ kinetic study of acrylamide formation in fried potato slices

Food Chemistry 2026

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Authors: Shuxin Ye, Qing Gao, Wanxin Zhao, Jinsong He
DOI: 10.1016/j.foodchem.2026.148129
Cited by: 4
References: 67

Fields of Study & Subjects

Potato Plant Research Edible Oils Quality and Analysis Spectroscopy and Chemometric Analyses

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
507
Pages
148129–148129
Publication date
25 January 2026
Language
EN