Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications

MLA

Adel Mirza Alizadeh, et al. “Process-Induced Toxicants in Food: An Overview on Structures, Formation Pathways, Sensory Properties, Safety and Health Implications.” Food Production, Processing and Nutrition, vol. 7, no. 1, Jan. 2025, pp. 1–45. EBSCOhost, https://doi.org/10.1186/s43014-024-00295-9.

APA

Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, & Fereidoon Shahidi. (2025). Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications. Food Production, Processing and Nutrition, 7(1), 1–45. https://doi.org/10.1186/s43014-024-00295-9

Chicago

Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, and Fereidoon Shahidi. 2025. “Process-Induced Toxicants in Food: An Overview on Structures, Formation Pathways, Sensory Properties, Safety and Health Implications.” Food Production, Processing and Nutrition 7 (1): 1–45. doi:10.1186/s43014-024-00295-9.