Korean Journal of Food and Cookery Science

10.9724/kfcs.2023.39.1.1

Optimization of the saccharification conditions for the production of sweet potato Jocheong(syrup) and identification of unpleasant odor generated during saccharification

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    Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars / 2024 / Food Science and Biotechnology / vol.33, no.10, pp.2333 /

    10.1007/s10068-024-01633-w

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