Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food—A RASFF-Based Assessment

Đorđe Kitić, Branislava Srđenović Čonić, Ljilja Torović

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DOI: 10.3390/toxics14090738
Published: 2026-08-22
Container: Toxics
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/toxics14090738,
  title = {Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food—A RASFF-Based Assessment},
  author = {Đorđe Kitić and Branislava Srđenović Čonić and Ljilja Torović},
  year = {2026},
  journal = {Toxics},
  doi = {10.3390/toxics14090738},
  url = {https://doi.org/10.3390/toxics14090738}
}

RIS

TY  - JOUR
TI  - Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food—A RASFF-Based Assessment
AU  - Đorđe Kitić
AU  - Branislava Srđenović Čonić
AU  - Ljilja Torović
PY  - 2026
JO  - Toxics
DO  - 10.3390/toxics14090738
UR  - https://doi.org/10.3390/toxics14090738
ER  -

APA

Kitić, Đ., Čonić, B. S., & Torović, L. (2026). Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food—A RASFF-Based Assessment. Toxics. https://doi.org/10.3390/toxics14090738

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crossref · retrieved 2026-09-26T13:09:07.139Z