Media type: E-Book; Special Print Title: Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying Contributor: Rottmann, Eric [Author]; Volkmann, Kristina [Author]; Fohrer, Jörg [Author]; Krings, Ulrich [Author]; Berger, Ralf G.. [Author] Published: Hannover: Gottfried Wilhelm Leibniz Universität Hannover, 2021 Hannover: Technische Informationsbibliothek (TIB), 2021 Published in: Current Research in Food Science ; 4 (2021), S. 262-269 Extent: 1 Online-Ressource Language: English DOI: 10.15488/14623 Identifier: Origination: Footnote: Access State: Open Access