Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract
Crossref DOI link: https://doi.org/10.1007/s11694-019-00252-y
Published Online: 2019-08-16
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mekawi, Enas M.
Sharoba, Ashraf M.
Ramadan, Mohamed Fawzy http://orcid.org/0000-0002-5431-8503
Text and Data Mining valid from 2019-08-16
Version of Record valid from 2019-08-16
Article History
Received: 27 March 2019
Accepted: 12 August 2019
First Online: 16 August 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.