{"title":"Effect of Plant Extracts on the Reduction of Acrylamide and Hydroxymethylfurfural Formation in french fries","authors":"Vandana Verma, Neelam Yadav","doi":"10.1016/j.focha.2024.100708","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":507584,"journal":{"name":"Food Chemistry Advances","volume":"274 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Advances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.focha.2024.100708","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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