Open AccessMITIGACIÓN DE LA FORMACIÓN DE ACRILAMIDA EN PAPAS FRITAS TIPO CHIPS MEDIANTE LA ADICIÓN DE ANTIOXIDANTES FENÓLICOS DE INCA MUÑA (Clinopodium bolivianum)
Author(s) -
Marianella Zegarra,
Ana AguilarGalvez,
Rosana Chirinos,
Diego GarcíaRíos,
Marienela Calsin,
Romina Pedreschi,
Davi Campos
Publication year - 2022
Publication title -
química nova
Language(s) - Spanish
Resource type - Journals
SCImago Journal Rank - 0.214
H-Index - 73
eISSN - 1678-7064
pISSN - 0100-4042
DOI - 10.21577/0100-4042.20170937
Subject(s) - chemistry , gallic acid , chlorogenic acid , nuclear chemistry , polyphenol , antioxidant , hesperidin , food science , organic chemistry , medicine , alternative medicine , pathology