Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment.
Min Gyu LeeHyebin HanSeung Hwan HamSuyoon LeeYoung Jin ChoiJungwoo HahnPublished in: Food science and biotechnology (2023)
The online version contains supplementary material available at 10.1007/s10068-023-01242-z.