Exploració per tema "Asparagine"
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Influence of the frying process and potato cultivar on acrylamide formation in French fries
(2016-04-01)
Article
Accés obert© 2015 Elsevier Ltd. Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content ...