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. 2021 Jul 5;10(7):1557. doi: 10.3390/foods10071557

Figure 4.

Figure 4

Recovery percentage (%) of acrylamide (AA), furfural (F), 5-methylfurfural (MF) and hydroxy-methyl-furfural (HMF) obtained in the study with samples doped at high level (50 µg/g) with optimized conditions of SLE-SPE procedure.