Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
| Autor: | Daniali, G., Jinap, S., Sanny, M., Tan, C.P. |
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| Zdroj: | In Food Chemistry 15 April 2018 245:1-6 |
| Databáze: | ScienceDirect |
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