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Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
2009
Hans Blom
Pernille Baardseth
Thea Sundt
Erik Slinde
N. Halford
D. Mottram
Keywords:
Lactic acid
Gram-positive bacteria
Acrylamide
Lactic acid fermentation
Fermentation
Biochemistry
Biology
Food science
crop quality
Correction
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