Article Versions Notes

Rasool A, Luo X, Zhang Q, Jia C, Zhao S, Liu R, Rong J, Zhou G, Wang B, Kuai J, et al. Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. Foods. 2025; 14(19):3313. https://doi.org/10.3390/foods14193313

Rasool, Arslan, Xiaoyu Luo, Qiqi Zhang, Caihua Jia, Siming Zhao, Ru Liu, Jianhua Rong, Guangsheng Zhou, Bo Wang, Jie Kuai, and et al. 2025. "Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness" Foods 14, no. 19: 3313. https://doi.org/10.3390/foods14193313

Rasool, A., Luo, X., Zhang, Q., Jia, C., Zhao, S., Liu, R., Rong, J., Zhou, G., Wang, B., Kuai, J., Wang, J., & Zhao, J. (2025). Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness. Foods, 14(19), 3313. https://doi.org/10.3390/foods14193313