The effect of asparaginase on acrylamide formation in French fries
- 15 July 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 109 (2), 386-392
- https://doi.org/10.1016/j.foodchem.2007.12.057
Abstract
No abstract availableKeywords
Funding Information
- Fondo Nacional de Desarrollo Científico y Tecnológico (1070031)
- Ministeriet for Fø devarer, Landbrug og Fiskeri
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