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. 2019 Nov 20;8(12):597. doi: 10.3390/foods8120597

Figure 3.

Figure 3

Photograph of the same lot of biscuits (Biscuit D) subject to different cooking temperatures. The different colors can be observed (ΔL = 5.53 and 2.25; Δa = 3.61 and 0.61), as well as the corresponding acrylamide levels (ΔAA = 1035 and 1860 µg kg−1).