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Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede and Erik Slinde Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries Journal of Food Science 71

Article first published online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2006.tb12384.x

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