Review of Research into the Determination of Acrylamide in Foods
Abstract
:1. Introduction
2. Instrumental Analysis Strategies for AA Content in Foods
3. New Strategies for AA Analysis
3.1. Capillary Electrophoresis
3.2. Immunoassay Method
3.3. Sensor Analysis Technique
3.3.1. Electrochemical Sensing Analysis Based on Biomolecules
3.3.2. Fluorescence Sensing Analysis Method
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Pan, M.; Liu, K.; Yang, J.; Hong, L.; Xie, X.; Wang, S. Review of Research into the Determination of Acrylamide in Foods. Foods 2020, 9, 524. https://doi.org/10.3390/foods9040524
Pan M, Liu K, Yang J, Hong L, Xie X, Wang S. Review of Research into the Determination of Acrylamide in Foods. Foods. 2020; 9(4):524. https://doi.org/10.3390/foods9040524
Chicago/Turabian StylePan, Mingfei, Kaixin Liu, Jingying Yang, Liping Hong, Xiaoqian Xie, and Shuo Wang. 2020. "Review of Research into the Determination of Acrylamide in Foods" Foods 9, no. 4: 524. https://doi.org/10.3390/foods9040524