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. 2016 Apr 26;5:533. doi: 10.1186/s40064-016-2159-8

Fig. 1.

Fig. 1

Experimental steps for performance of acrylamide degradation in potato slices. a Control potato slice cut (before frying). b Control potato slice (after frying). c Application of l-asparaginase on potato slices. d Potato slice after l-asparaginase application