Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae

Published 2009 View Full Article

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Title
Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 10, Pages 4168-4176
Publisher
American Chemical Society (ACS)
Online
2009-04-23
DOI
10.1021/jf900174q

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