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Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions

Marta Mesías, Cristina Delgado‐Andrade, Francisca Holgado, Lucía González-Mulero, Francisco J. Morales

2020Food and Chemical Toxicology21 citationsDOIOpen Access PDF

Topics & Concepts

French friesAcrylamideFood scienceChemistryBusinessOrganic chemistryPolymerCopolymerPotato Plant ResearchPlant Pathogens and Resistance
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions | Litcius