Reduction of acrylamide formation in potato slices during frying
作者： Franco Pedreschi , Karl Kaack , Kit Granby
DOI: 10.1016/J.LWT.2004.03.001
关键词:
摘要: … When comparing the control (no soaking in water) with samples soaked in water for 40 and 90 min, the decrease in glucose content was 25% and 32%, respectively, while asparagine …
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