Recently, the findings, analytical methods, formation mechanism and reduction pathways of acrylamide in foods have attracted wide attention all over the world. The formation mechanism, impact factors and effective reduction methods of acrylamide during heat processing play important roles in the defense of acrylamide hazard and food safety. Studies on the reduction effect of plant-derived components on the formation of acrylamide and its precursors and intermediates through Maillard reaction in foods...
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