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Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potat...
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| Publicat a: | 3 Biotech |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Berlin Heidelberg
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4569621/ https://ncbi.nlm.nih.gov/pubmed/28324531 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13205-015-0278-5 |
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