Exogenous additives for acrylamide mitigation in thermally processed foods: A review of safety risks and quality impacts

Food Chemistry 2026

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Authors: Yang Hongyu, Yin Hongling, Li Xiaolin, Tang Hongtao, Yang Siyue, Liyong Luo, Zeng Liang, LUO Wei

DOI: 10.1016/j.foodchem.2026.150079

Cited by: 1

References: 144

Fields of Study & Subjects

Potato Plant Research Sulfur Compounds in Biology Garlic and Onion Studies

References 144