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These compounds are generated during thermal processing of foods and are present in high levels in processed and cooked foodstuffs, especially those subjected to extensively heat treatments (e.g., grilled meats, fried foods and baked goods) 14,15

doi: 10.1016/j.ijpharm.2020.119482 [DOI] [PubMed] [Google Scholar] 125.Shanmugam T, Joshi N, Kaviratna A, et al

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