THE CHANGES IN ALBUMIN CONCENTRATION AFTER ACRYLAMIDE EXPOSURE IN MICE BRAIN STRUCTURES
Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. Acrylamide is a known lethal neurotoxin. Albumin is an important molecule under physiological and pathophysiological conditions. It has multiple eff...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2015-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/02/Kopanska.pdf |