Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing
Crossref DOI link: https://doi.org/10.1007/s00792-015-0763-0
Published Online: 2015-06-16
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zuo, Shaohua
Zhang, Tao
Jiang, Bo
Mu, Wanmeng
Text and Data Mining valid from 2015-06-16