Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries
Abstract
- Publication:
-
Journal of Agricultural and Food Chemistry
- Pub Date:
- January 2007
- DOI:
- 10.1021/jf062568i
- Bibcode:
- 2007JAFC...55..523Z