Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
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Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicityPerformance of antioxidative compounds under frying conditions: A review.Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps.
P2860
Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
description
2010 nî lūn-bûn
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2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh
2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh-hant
name
Effects of fruit extracts on t ...... tions and fried potato crisps.
@en
Effects of fruit extracts on t ...... tions and fried potato crisps.
@nl
type
label
Effects of fruit extracts on t ...... tions and fried potato crisps.
@en
Effects of fruit extracts on t ...... tions and fried potato crisps.
@nl
prefLabel
Effects of fruit extracts on t ...... tions and fried potato crisps.
@en
Effects of fruit extracts on t ...... tions and fried potato crisps.
@nl
P2093
P356
P1476
Effects of fruit extracts on t ...... ctions and fried potato crisps
@en
P2093
Jian-Jun Shi
Ka-Wing Cheng
P304
P356
10.1021/JF902529V
P407
P50
P577
2010-01-01T00:00:00Z