Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Published 2007 View Full Article

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Title
Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 26-31
Publisher
Elsevier BV
Online
2007-07-17
DOI
10.1016/j.foodchem.2007.07.013

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