Influence of potato crisps processing parameters on acrylamide formation and bioaccesibility

1. Martinez, E.
2. Rodriguez, J.A.
3. Mondragon, A.C.
4. Lorenzo, J.M.
5. Santos, E.M.

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DOI: 10.3390/MOLECULES24213827 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus