Industrial strategies to reduce acrylamide formation in Californian-style green ripe olives
This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | Acrylamide reduction, Table olives, Sterilization, Additives, |
| Online Access: | http://hdl.handle.net/10261/220302 http://dx.doi.org/10.13039/501100014181 |
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| Summary: | This article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment. |
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