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Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

✍ Scribed by Haiqing Ye; Yutian Miao; Chengcheng Zhao; Yuan Yuan

Book ID
108828729
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
779 KB
Volume
46
Category
Article
ISSN
0950-5423

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