[1]
Masson, L., Muñoz, J.R., Romero, N., Camilo, C., Encina, C., Hernández, L., Castro, J. and Robert, P. 2007. Acrylamide in fried potatoes: An updated review. Grasas y Aceites. 58, 2 (Jun. 2007), 185–193. DOI:https://doi.org/10.3989/gya.2007.v58.i2.84.