Résultats de la recherche - 3 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
CONSUMPTION contribution data dietary Dietary intake Dietary-intake exposure exposure assessment food food consumption Foods Girls Individuals intake LEVEL levels method older ON percentile POPULATION Recall ...
Determination of acrylamide levels in selected foods in Brazil
food Foods foodstuffs Laboratories LC-MS/MS LEVEL levels Limit of Detection Liquid chromatography-tandem mass spectrometry Mass Mass Spectrometry method ON Potato Potato products PRODUCTS result results ...
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
Fertilization Frying Hand Impact Increase Increases LEVEL n observed ON Order Potato Quality reducing reducing sugar result results sugar varieties variety Abstract: The quality of the potato has been found to ...