Work

Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes

Year: 2004

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf035417d

Authors: Dirk Taubert, Steffi Harlfinger, Liliane Henkes, Reinhard Berkels, Edgar Schömig

Institution: University of Cologne

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1983619083

FWCI: 25.52

Cites: 10

Cited by: 188

Related to: 10