Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Published 2016 View Full Article

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Title
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Authors
Keywords
Non-enzymatic browning, Inhibition, Furan, Acrylamide, Heterocyclic amines
Journal
FOOD RESEARCH INTERNATIONAL
Volume 90, Issue -, Pages 154-176
Publisher
Elsevier BV
Online
2016-10-26
DOI
10.1016/j.foodres.2016.10.037

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