Babu PAS, Aafrin BV, Archana G, Sabina K, Sudharsan K, Sivarajan M, Sukumar M. Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI:
10.1080/10942912.2016.1210161]
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