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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality
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pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality