The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes
Crossref DOI link: https://doi.org/10.1007/s10068-015-0073-4
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhou, Weilin
Wang, Miao
Chen, Jian
Zhang, Ruohua
Text and Data Mining valid from 2015-04-01