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Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Shaohua Zuo; Tao Zhang; Bo Jiang; Wanmeng Mu
Extremophiles · Vol. 19, Issue 4 · pp. 841-851 · 2015
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Bibliographic Information

JournalExtremophiles
PublisherSpringer
Publication Date2015-07-01
Publication Year2015
Volume19
Issue4
Pages841-851
Document TypeJournal Article
Print ISSN1431-0651
eISSN1433-4909
DOI10.1007/s00792-015-0763-0

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NARA Access Coverage1997-01-01~Current
Journal Homepagehttps://www.springer.com/journal/792
Publisher PageOpen Publisher Page
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