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Comparison of potato varieties between seasons and their potential for acrylamide formation

Frying Human Impact Industries Industry IS observed ON period Potato Potato products production PRODUCTS reducing reducing sugar result results seasonal seasonal variation Seasons STORAGE study sugar ...

Influence of storage practices on acrylamide formation during potato frying

composition France Frying Human Increase IS n Netherlands ON parameters Potato Practice PRACTICES production Reconditioning reducing reducing sugar Reduction result risk STORAGE Storage temperature Storage time ...

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