Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA.
2020
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during food thermal processing. The ,-unsaturated carbonyl group or aldehyde group in their structure can...
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