Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models
Qi, Yajing, Zhang, Hao, Wu, Gangcheng, Zhang, Hui, Gu, Liwei, Wang, Li, Qian, Haifeng, Qi, XiguangТом:
250
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.01.012
Date:
June, 2018
Файл:
PDF, 895 KB
english, 2018
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