Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: metrological and chemometric tools

Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, coffee, and bread. Wheat is still the most important cereal for bread making, however, the interest in its substitution by other grains is growing due to the consumer demand for novels and healthy food...

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Detalhes bibliográficos
Autor principal: Jesus, Susana (author)
Outros Autores: Delgado, Inês (author), Rego, Andreia (author), Brandão, Carlos (author), Santos, Rui G. (author), Bordado, João (author), Castanheira, Isabel (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Acrylamide
Occurrence
UPLC-MS
EFSA
Portuguese Bread
Segurança Alimentar
Texto completo:http://hdl.handle.net/10400.18/5985
País:Portugal
Oai:oai:repositorio.insa.pt:10400.18/5985

Texto Completo

http://hdl.handle.net/10400.18/5985

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