Sign Up to like & get
recommendations!
0
Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.075
Abstract: In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic…
read more here.
Keywords:
finish frying;
frying french;
acrylamide formation;
formation ... See more keywords