Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Lucía González-Mulero, Marta Mesías, Francisco J. Morales, Beatriz Navajas-Porras, José Ángel Rufián‐Henares, Cristina Delgado‐Andrade
Topics & Concepts
AcrylamideFood scienceChemistryFermentationFermentation in food processingBiologyBacteriaPolymerLactic acidOrganic chemistryCopolymerGeneticsPotato Plant Research