Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips

David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, Ana Aguilar-Galvez, Diego García-Ríos, Franco Pedreschi, Romina Pedreschi

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