Listar por tema "Maillard reaction"
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Artículo - Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review
On the occasion of the 20th anniversary of the discovery of acrylamide in food, an analysis of patents related to the mitigation of this compound in food products obtained through immersion frying was carried out. For this ...