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Identifying high‐risk factors and mitigation strategies for..:
Lee, Hee Won
;
Baek, Chung Hun
;
Ma, Yongzhe
...
Journal of Food Science. 89 (2024) 3 - p. 1473-1484 , 2024
Link:
https://doi.org/10.1111/1750-3841.16939
RT Journal T1
Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.16939&Exemplar=1&LAN=DE A1 Lee, Hee Won A1 Baek, Chung Hun A1 Ma, Yongzhe A1 Lee, Jihyun A1 Moon, BoKyung A1 Lee, Kwang‐Won A1 Jung, Mun Yhung PB Wiley YR 2024 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 89 IS 3 SP 1473 OP 1484 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.16939 DO https://doi.org/10.1111/1750-3841.16939 SF ELIB - SuUB Bremen
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