Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps.

by Xiang Ma, Erpei Wang, Yuyun Lu, Yong Wang, Shiyi Ou, Rian Yan
Published 2015-01-01