Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

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dc.contributor.authorSipahi, Simge
dc.contributor.authorBarak, Timur Hakan
dc.contributor.authorCan, Ozge
dc.contributor.authorTemur, Betul Zehra
dc.contributor.authorBas, Murat
dc.contributor.authorSaglam, Duygu
dc.date.accessioned2025-10-16T15:12:47Z
dc.date.issued2024
dc.identifier.doi10.3390/foods13172769
dc.identifier.otherWOS:001311073000001
dc.identifier.urihttps://openaccess.acibadem.edu.tr/handle/11443/5611
dc.publisherMDPI
dc.sourceFOODS
dc.subjectacrylamide
dc.subjectFrench fries
dc.subjectgarlic
dc.subjecthousehold preparation
dc.subjectair\\-fryer
dc.subjectoven\\-frying
dc.subjectpan\\-frying
dc.subjectHPLC
dc.titleGarlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods
dc.typeArticle

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