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The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions
by
Gabašová
,
Michaela
,
Zeleňáková, Lucia
,
Ciesarová, Zuzana
,
Benešová, Lucia
,
Kukurová, Kristína
,
Jelemenská, Viera
Published in
Potravinarstvo
(01.03.2023)
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Format
Journal Article
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Subject Area
diet & clinical nutrition
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Topic
acrylamide
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deep-frying
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french fries
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liquid chromatography
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oil
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Language
English
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