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Acrylamide formation in vegetable oils and animal fats during heat treatment

G Daniali1, S Jinap2, P Hajeb1

  • 1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.

Food Chemistry
|July 5, 2016
PubMed

Keywords:
AcrylamideAnimal fatsLC–MS/MSOxidation valuesVegetable oils

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