Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019
2. Zero hunger
Acrylamide
Consumer Product Safety
Spain
Tandem Mass Spectrometry
Food Contamination
Bread
Prospective Studies
04 agricultural and veterinary sciences
0405 other agricultural sciences
DOI:
10.1039/c9fo01554j
Publication Date:
2019-09-02T13:03:31Z
AUTHORS (3)
ABSTRACT
Despite mitigation strategies applied in the Spanish biscuit industry in the last decades, reformulation of traditional recipes with innovative cereals and ingredients may increase the acrylamide content in biscuits.
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