Application of Antioxidant from Bamboo Shoot (Bambusa balcooa) as an Effective Way to Reduce the Formation of Acrylamide in Fried Potato Chips

Publisher： Bentham Science Publishers

E-ISSN： 2212-3881|12|4|256-263

ISSN： 1573-4013

Source： Current Nutrition & Food Science, Vol.12, Iss.4, 2016-12, pp. : 256-263

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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