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Effect of innovative pre-treatments on the mitigation of ac..:
Schouten, Maria Alessia
;
Genovese, Jessica
;
Tappi, Silvia
...
Innovative Food Science & Emerging Technologies. 64 (2020) - p. 102397 , 2020
Link:
https://doi.org/10.1016/j.ifset.2020.102397
RT Journal T1
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2020.102397&Exemplar=1&LAN=DE A1 Schouten, Maria Alessia A1 Genovese, Jessica A1 Tappi, Silvia A1 Di Francesco, Alessandra A1 Baraldi, Elena A1 Cortese, Manuela A1 Caprioli, Giovanni A1 Angeloni, Simone A1 Vittori, Sauro A1 Rocculi, Pietro A1 Romani, Santina PB Elsevier BV YR 2020 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 64 SP 102397 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2020.102397 DO https://doi.org/10.1016/j.ifset.2020.102397 SF ELIB - SuUB Bremen
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