Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars.

Published in:

Food Science & Biotechnology, 2024, v. 33, n. 10, p. 2333, doi. 10.1007/s10068-024-01633-w

By:

• Jung, Mun Yhung;
• Baek, Chung Hun;
• Ma, Yongzhe;
• Lee, Hee Won

Publication type:

Article