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Acrylamide levels in potato crisps in Europe from 2002 to 2016. (2017)

First Author: Powers SJ

Attributed to: Producing 'low acrylamide risk' potatoes funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/19440049.2017.1379101

PubMed Identifier: 28952423

Publication URI: http://europepmc.org/abstract/MED/28952423

Type: Journal Article/Review

Volume: 34

Parent Publication: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Issue: 12

ISSN: 1944-0057