Effect of Pretreatments and Air‐Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|5|T1120-T1128

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.5, 2015-05, pp. : T1120-T1128

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