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pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature

FOOD RESEARCH INTERNATIONAL [2019]
Yuting Wang, Huiyu Hu, David Julian McClements, Shaoping Nie, Mingyue Shen, Chang Li, Yousheng Huang, Yadong Zhong, Jie Chen, Maomao Zeng, Mingyong Xie
PMID: 31284992 [10.1016/j.foodres.2019.05.001]
MATERIALS

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