Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh

Published 2013 View Full Article

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Title
Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 1, Pages 753-759
Publisher
Elsevier BV
Online
2013-08-27
DOI
10.1016/j.foodres.2013.08.023

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