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. 2015 Jun 22;10(6):e0130680. doi: 10.1371/journal.pone.0130680

Fig 7. Relationship between acrylamide levels and different conditions of AOB and acylated AOB immersion treatments in potato crisps.

Fig 7

Data values are mean ± SD (n = 3). Bars with an asterisk indicate significant difference from the control (p < 0.05).