The promoting effect of ammonium bicarbonate and detection of acrylamide in dried fruit
Omschrijving
The highest concentrations were found in dark dried pears (exceeding 1000 µg/kg) and dried plums. These products are dried at temperatures well below 100 °C which indicates that acrylamide might not have been formed via reaction of hexoses and asparagine.
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Categorie: acrylamide
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