Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes
超声波及其他工艺处理对冷冻预炸土豆中丙烯酰胺和糖苷生物碱含量降低的影响
期刊:EMBO Journal
影响因子:8.3
doi:10.1093/emboj/19.13.3337
Bellavia, D; Campese, A F; Alesse, E; Vacca, A; Felli, M P; Balestri, A; Stoppacciaro, A; Tiveron, C; Tatangelo, L; Giovarelli, M; Gaetano, C; Ruco, L; Hoffman, E S; Hayday, A C; Lendahl, U; Frati, L; Gulino, A; Screpanti, I; Vargas-Finaflor, Pedro G; Obispo-Gavino, Elfer O; Contreras-Liza, Sergio E; Acha, Delsi M Huaita; Macavilca, Edwin A; Cruz, Abraham G Ygnacio Santa; Lozada-Urbano, Michelle
