Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
Authors
Keywords
Yeast, Solanum tuberosum, L., Asparagine, Maillard reaction, Quality analysis
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 289, Issue -, Pages 168-173
Publisher
Elsevier BV
Online
2018-09-21
DOI
10.1016/j.ijfoodmicro.2018.09.018

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.