✦ LIBER ✦

Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh

✍ Scribed by Kalita, Diganta; Holm, David G.; Jayanty, Sastry S.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The role of polyamines in potato tuber f

✍ Calixto M. Protacio; Hector E. Flores 📂 Article 📅 1992 🏛 Society for In Vitro Biology 🌐 English ⚖ 1012 KB

Effects of Fruit Extracts on the Formati

✍ Cheng, Ka-Wing; Shi, Jian-Jun; Ou, Shi-Yi; Wang, Mingfu; Jiang, Yue 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 737 KB

The Role of Gibberellin, Abscisic Acid,

✍ Xu, X. 📂 Article 📅 1998 🏛 American Society of Plant Biologists 🌐 English ⚖ 373 KB

A predictive model of acrylamide formati

✍ Yuan, Yuan; Huanjie, Zhang; Jie, Deng; Yutian, Miao; Fang, Chen; Xiaosong, Hu 📂 Article 📅 2014 🏛 The Royal Society of Chemistry 🌐 English ⚖ 529 KB

Ethylene in the Atmosphere of Commercial

✍ Bethke, Paul C. 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 636 KB

The influence of tuber mineral element c

✍ Anne Whittaker; Ilaria Marotti; Giovanni Dinelli; Luca Calamai; Sigfrido Romagno 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB