v1
Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.
Identifier:nobleid.org/w1/20260515/FD4BC18F
Type:Journal Article
0 views
Embeddable Badge
[](https://nobleid.org/work/w1/20260515/FD4BC18F)
Bibliometric Analysis
Impact metrics, research fronts, co-authorship networks →