The microbial approach for mitigation of acrylamide in processed foods: A critical review.

Kumari A, Mishra S, Mithul Aravind S, Kruthi MK, Chakkaravarthi S

DOI: 10.1016/j.foodchem.2025.146194
Published: 2025 Dec 1
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2025.146194,
  title = {The microbial approach for mitigation of acrylamide in processed foods: A critical review.},
  author = {Kumari A and Mishra S and Mithul Aravind S and Kruthi MK and Chakkaravarthi S},
  year = {2025},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2025.146194},
  url = {https://doi.org/10.1016/j.foodchem.2025.146194}
}

RIS

TY  - JOUR
TI  - The microbial approach for mitigation of acrylamide in processed foods: A critical review.
AU  - Kumari A
AU  - Mishra S
AU  - Mithul Aravind S
AU  - Kruthi MK
AU  - Chakkaravarthi S
PY  - 2025
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2025.146194
UR  - https://doi.org/10.1016/j.foodchem.2025.146194
ER  -

APA

A, K., S, M., S, M. A., MK, K., & S, C. (2025). The microbial approach for mitigation of acrylamide in processed foods: A critical review.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146194

Source records

pubmed · retrieved 2026-09-26T10:22:10.572Z