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Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives’ Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps
by
Ma, Xiang
,
Wang
,
Erpei
,
Lu, Yuyun
,
Wang, Yong
,
Ou, Shiyi
,
Yan, Rian
Published in
PLOS ONE
(2015)
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