Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets

Publication date: Available online 11 November 2020Source: Food BioscienceAuthor(s): Yang Jiang, Ruike Qin, Caihua Jia, Jianhua Rong, Yang Hu, Ru Liu
Source: Food Bioscience - Category: Food Science Source Type: research
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