Food Chemistry
 2024
DOI: 10.1016/j.foodchem.2024.140535
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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Raquel Lucas-González,
Celia Carrillo,
Laura Purriños
et al.
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