Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

标题
Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix
作者
关键词
Potato, Complex matrix, Acrylamide mitigation, Flavour, Maillard, Pyrazines
出版物
FOOD CHEMISTRY
Volume 339, Issue -, Pages 128024
出版商
Elsevier BV
发表日期
2020-09-08
DOI
10.1016/j.foodchem.2020.128024

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