The Inhibitory Role of Plant Extracts on Acrylamide Formation in Potato Chips
The Inhibitory Role of Plant Extracts on Acrylamide Formation in Potato Chips
摘要
This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.
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