Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries
İnci Cerit, Omca Demirkol
Topics & Concepts
AcrylamideThiolAntioxidantAscorbic acidChemistryGlutathioneCysteineFood scienceAntioxidant capacityBiochemistryEnzymeOrganic chemistryPolymerCopolymerPotato Plant ResearchGarlic and Onion Studies