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Esters of 3-monochloropropane-1,2-diol and glycidol: no formation by deep frying during large-scale production of potato crisps

Crossref DOI link: https://doi.org/10.1007/s00217-015-2491-1

Published Online: 2015-07-03

Published Print: 2015-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy