lipophilic grape seed proanthocyanidin

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Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.
Yu, Shujuan;Chen, Zhaojie;Meng, Hecheng;Chen, Mingshun;
2019 Journal of the science of food and agriculture DOI: 10.1002/jsfa.10132 195 views

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Journal of the science of food and agriculture
ISSN: 1097-0010 607 views

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reduction acrylamide french fries potato crisps