Mitigation effects of proanthocyanidins with different...

Food Chemistry 2018 / 06 Vol. 250

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Qi, Yajing, Zhang, Hao, Wu, Gangcheng, Zhang, Hui, Gu, Liwei, Wang, Li, Qian, Haifeng, Qi, Xiguang
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Volume:
250
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.01.012
Date:
June, 2018
File:
PDF, 895 KB
english, 2018
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