Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05328-6.pdf
Reference31 articles.
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3. Boskou G, Salta FN, Chiou A, Troullidou E, Andrikopoulos NK (2006) Content of trans, trans-2,4-decadienal in deep-fried and pan-fried potatoes. Eur J Lipid Sci Technol 108:109–115
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