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. 2020 May 4;9(5):573. doi: 10.3390/foods9050573

Figure 1.

Figure 1

Typical high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS) chromatograms for the acrylamide standard (100 μg/kg) and the internal standard (20 μg/kg) in deep-fat-fried chicken wing samples after thawing by water immersion.