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Article citation: Zhang H, Zhang H, Cheng L, Wang L, Qian H. Influence of deep-frying using various commercial oils on acrylamide formation in French fries. Food Additives & Contaminants: Part A. 2015;32(7):1083-8.

 

Link to view/access: https://pubmed.ncbi.nlm.nih.gov/25953074/

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