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