Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
Crossref DOI link: https://doi.org/10.1007/s13205-015-0278-5
Published Online: 2015-02-04
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Onishi, Yohei
Prihanto, Asep A.
Yano, Shigekazu
Takagi, Kazuyoshi
Umekawa, Midori
Wakayama, Mamoru
License valid from 2015-02-04