Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
Hyeri Yoon, Mun Yhung Jung, Sung-Hee Choi, Su‐Hyun Chun, Jihyun Lee, Bokyung Moon, Kwang‐Won Lee
Topics & Concepts
AcrylamideChemistryFood sciencePopulationEnvironmental chemistryOrganic chemistryDemographyCopolymerPolymerSociologyPotato Plant ResearchEdible Oils Quality and AnalysisToxic Organic Pollutants Impact