Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

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Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: December 2012

Publication date (Print): December 2012

Volume: 135

Issue: 3

Pages: 2012-2020

Article

DOI: 10.1016/j.foodchem.2012.06.052

SO-VID: 945ef9da-f486-4f3b-9391-4b1c80fbe553

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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