Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Published 2008 View Full Article

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Title
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 6, Pages 589-595
Publisher
Elsevier BV
Online
2008-11-28
DOI
10.1016/j.jfca.2008.11.003

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