Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries.

Details

Language :

English

ISSN :

00218561

Volume :

60

Issue :

36

Database :

Supplemental Index

Journal :

Journal of Agricultural & Food Chemistry

Publication Type :

Academic Journal

Accession number :

82192272

Full Text :

https://doi.org/10.1021/jf302415n