Using probiotics for mitigation of acrylamide in food products: a mini review
Nasim Khorshidian, Mojtaba Yousefi, Mahdi Shadnoush, Seyed Davar Siadat, Mehrdad Mohammadi, Amir Mohammad Mortazavian
Topics & Concepts
AcrylamideAsparagineFood scienceLactobacillus caseiLactobacillus reuteriToxicityMaillard reactionProbioticChemistryCarcinogenLactobacillusBiologyBiochemistryEnzymeBacteriaFermentationOrganic chemistryCopolymerGeneticsPolymerPotato Plant ResearchPlant Pathogens and Resistance