Work

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Year: 2006

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0525030

Authors: Tineke De Wilde, Bruno De Meulenaer, Frédéric Mestdagh, Yasmine Govaert, Wilfried Ooghe, Stéphanie Fraselle, Kürt Demeulemeester, Carlos Van Peteghem, André Calus, Jean-Marie Degroodt, Roland Verhé

Institutions: Ghent University, Institut Scientifique de Santé Publique

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: W1996573583

FWCI: 10.19

Cites: 24

Cited by: 61

Related to: 10