Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking - Concepedia

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Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking

37

Citations

45

References

2022

Year

Matyáš Orsák, Zora Kotíková, Klára Podhorecká, J. Lachman, P Kasal

Journal of Food Composition and Analysis

Food ChemistryAcrylamide FormationYellow-fleshed Potatoes

References

	Year	Citations

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