Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.
Hyeri YoonMun Yhung JungSung-Hee ChoiSu-Hyun ChunJihyun LeeBoKyung MoonKwang-Won LeePublished in: Food science and biotechnology (2024)
The online version contains supplementary material available at 10.1007/s10068-024-01639-4.