Acrylamide in oat products
Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in fu...
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| Format: | First cycle, G2E |
| Language: | Swedish Inglés |
| Published: |
2020
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| Online Access: | https://stud.epsilon.slu.se/15502/ |
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