Open AccessMitigation of acrylamide by cations in Chinese fried bread, youtiao
Author(s) -
Chaokun Qiu,
Xiaoyu Liu
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.4.17
Subject(s) - acrylamide , food science , chemistry , taste , water content , wine tasting , texture (cosmology) , wine , organic chemistry , polymer , geotechnical engineering , artificial intelligence , computer science , engineering , copolymer , image (mathematics)
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