Publication | Closed Access

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Food ChemistryChemical EngineeringEngineeringEnvironmental EngineeringFood AnalysisGreen ChemistryBiochemical EngineeringPotato Model SystemOther MechanismsFood EngineeringFood ProcessingPh ReductionFood TechnologyHealth Sciences