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pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.

Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Res Int. 2019 09; 123:403-413.

View in: PubMed