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    Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries

    Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries by HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong

    Published 2023-08-01
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