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...
    • Correction
    • Source
    • Cite
    • Save
    • Machine Reading By IdeaReader
    73
    References
    9
    Citations
    NaN
    KQI
    []