Formation of processing-induced toxicants

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dc.creatorMaria Beatriz de Abreu Glória
dc.creatorLilia Masson
dc.creatorJaime Amaya-Farfan
dc.creatorDélia B. Rodriguez-Amaya
dc.date.accessioned2022-05-25T20:34:24Z
dc.date.accessioned2025-09-08T23:20:27Z
dc.date.available2022-05-25T20:34:24Z
dc.date.issued2020-11-25
dc.identifier.doihttps://doi.org/10.1016/B978-0-12-817380-0.00010-5
dc.identifier.isbn9780128173800
dc.identifier.urihttps://hdl.handle.net/1843/41977
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofChemical changes during processing and storage of foods
dc.rightsAcesso Restrito
dc.subjectAcrilamida
dc.subjectBenzeno
dc.subjectFurano
dc.subjectAminas heterocíclicas
dc.subject.otherNitrosamines
dc.subject.otherHeterocyclic amines
dc.subject.otherMonochloropropane-12-diol
dc.subject.otherFuran
dc.subject.otherEthyl carbamate
dc.subject.otherBiogenic amines
dc.subject.otherBenzene
dc.subject.otherAcrylamide
dc.titleFormation of processing-induced toxicants
dc.typeCapítulo de livro
local.citation.epage535
local.citation.spage453
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.editoraAcademic Press
local.publisher.initialsUFMG
local.url.externahttps://www.elsevier.com/books/chemical-changes-during-processing-and-storage-of-foods/rodriguez-amaya/978-0-12-817380-0

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