Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content | NIIST

Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content

Year : 2017 लेखक : Shamla, L; Nisha, P
Research Area :Agro Processing and Technology Journal : FOOD BIOSCIENCE
DOI :10.1016/j.foodchem.2016.12.007
Publication Date :04/04/2023 - 11:02