Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars
| Autor: | Liyanage, Dilumi W.K., Yevtushenko, Dmytro P., Konschuh, Michele, Bizimungu, Benoît, Lu, Zhen-Xiang |
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| Zdroj: | In Food Control January 2021 119 |
| Databáze: | ScienceDirect |
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