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Reduction of acrylamide level through blanching with treatment by an extremely thermostablel-asparaginase during French fries processing
Zuo, Shaohua, Zhang, Tao, Jiang, Bo, Mu, WanmengVolume:
19
Language:
english
Journal:
Extremophiles
DOI:
10.1007/s00792-015-0763-0
Date:
July, 2015
File:
PDF, 1.43 MB
english, 2015