The role of polyphenols in food safety: mitigating the formation of acrylamide and hydroxymethylfurfural and their health risks. Scientia Agropecuaria, [S. l.], v. 17, n. 1, p. 179–195, 2025. DOI: 10.17268/sci.agropecu.2026.013. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/6932. Acesso em: 18 jul. 2026.