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Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and

Faver Gómez-Narváez1, Marta Mesías2, Cristina Delgado-Andrade2

  • 1Bioali Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53 - 108, Ciudad Universitaria, Medellín, Colombia.

Food Chemistry
|July 31, 2019
PubMed

Keywords:
AcrylamideAntioxidantsFuran compoundsNon-enzymatic browningPanela

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