Enzymatic acrylamide mitigation in French fries – An industrial-scale case study
Eric Rottmann, Karen F. Hauke, Ulrich Krings, Ralf G. Berger
Topics & Concepts
AcrylamideFrench friesChemistryAsparagineFood scienceTasteEnzymeNuclear chemistryChromatographyBiochemistryPolymerOrganic chemistryCopolymerPotato Plant ResearchPlant Pathogens and Resistance