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Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain

Alessandra Di Francesco1, Marta Mari2, Luisa Ugolini3

  • 1CRIOF - Department of Agricultural Sciences, University of Bologna, Via Gandolfi, 19, 40057 Cadriano, Bologna, Italy; Department of Agricultural and Food Science, University of Bologna, Viale Fanin, 46, 40127 Bologna, Italy.

International Journal of Food Microbiology
|September 26, 2018
PubMed

Keywords:
AsparagineMaillard reactionQuality analysisSolanum tuberosum L.Yeast

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