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Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus
Publisher: John Wiley & Sons Inc
E-ISSN: 1365-2621|53|2|491-498
ISSN: 0950-5423
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.2, 2018-02, pp. : 491-498
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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