Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips

Published 2012 View Full Article

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Title
Added versus Accumulated Sugars on Color Development and Acrylamide Formation in French-Fried Potato Strips
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 35, Pages 8763-8771
Publisher
American Chemical Society (ACS)
Online
2012-08-11
DOI
10.1021/jf302114s

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