A Novel Strategy of Acrylamide Mitigation in Fried Potatoes Using Asparaginase and High Pressure Technology

AuthID
 P-00R-RM5
5
Author(s)
Dourado, C
·
Document Type
Article
Year published
2020
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 60, Pages: 102310 (8)
Indexing
Wos®
Scopus®
Crossref®12
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85079514261
Wos: WOS:000527369800009
Source Identifiers
ISSN: 1466-8564
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