Rottmann, Eric; Volkmann, Kristina; Fohrer, Jörg; Krings, Ulrich; Berger, Ralf G.
(Amsterdam : Elsevier, 2021)
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were ...