![](/img/cover-not-exists.png)
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
Di Francesco, Alessandra, Mari, Marta, Ugolini, Luisa, Parisi, Bruno, Genovese, Jessica, Lazzeri, Luca, Baraldi, ElenaVolume:
289
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2018.09.018
Date:
January, 2019
File:
PDF, 472 KB
english, 2019