Wu, C., Huang, B., Liu, Q., & Wang, C. (2025). Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips. Food and Bioprocess Technology: An International Journal, 1-11. https://doi.org/10.1007/s11947-025-03884-9
Chicago-referens (17:e uppl.)Wu, Chi-Pei, Bo-Chi Huang, Qin-Ru Liu, och Chung-Yi Wang. "Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips." Food and Bioprocess Technology: An International Journal 2025: 1-11. https://doi.org/10.1007/s11947-025-03884-9.
MLA-referens (9:e uppl.)Wu, Chi-Pei, et al. "Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips." Food and Bioprocess Technology: An International Journal, 2025, pp. 1-11, https://doi.org/10.1007/s11947-025-03884-9.
