Furan in Thermally Processed Foods - A Review

Yun-Jeong Seok1, Jae‐Young Her1, Yong-Gun Kim1, Min Yeop Kim1, Soo Jeong2, Mina K. Kim2, Jee‐Yeon Lee3,1, Cho‐il Kim1,4, Hyung Joon Yoon5,6, Kwang‐Geun Lee1
1Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
2Department of Food Sci-ence and Biotechnology, Dongguk University, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820, Korea
3Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
4Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
5Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea
6Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation,

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