Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings

Author： Zhang Yu   Xu Weizhong   Wu Xiaoqin   Zhang Xiaoling   Zhang Ying  

Publisher： Taylor & Francis Ltd

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.24, Iss.3, 2007-03, pp. : 242-251

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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