1.
The role of polyphenols in food safety: mitigating the formation of acrylamide and hydroxymethylfurfural and their health risks. Sci. agropecu. [Internet]. 2025 Nov. 10 [cited 2026 Jul. 18];17(1):179-95. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/6932