Reduction of acrylamide formation in fried potato chips by...

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, Elena
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Volume:
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
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