Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide.

Foods · 2020 · PMC7404811 · PMID 32674330

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Degradation of acrylamide ( Figure 6 ) proved to be highly significant (**** p < 0.0001) after 3 (1100 ± 18 μg kg −1 ) and 6 months (490 ± 7 μg kg −1 ) of storage compared to that acrylamide content in the fresh samples (1400 ± 11 μg kg −1 ).

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