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Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries
Guo, Dong, Wan, Peng, Liu, Jie, Chen, De-WeiVolume:
121
Journal:
Food Control
DOI:
10.1016/j.foodcont.2020.107592
Date:
March, 2021
File:
PDF, 642 KB
2021