| 标题 |
Evaluation of Pectin-Based Coatings, Olive Leaf Extract, and Chitosan Nanoparticles for Acrylamide and Hydroxymethylfurfural Mitigation in French Fries: A Comparative Study of the Deep Frying and Air Frying Methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Coatings 作者:Asmaa Abu-Thabet; Asmaa Al-Asmar; Mohammed Sabbah; Abdallatif Mayyala; Loredana Mariniello 出版日期:2025-05-08 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)