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. 2021 Aug 30;10(9):2038. doi: 10.3390/foods10092038

Figure 1.

Figure 1

NIR spectral overlay from 4000 to 12,000 cm−1 for acrylamide levels over a five-day study and fry times at 4, 8 and 16 min on each day. D = day, M = minute, LLC = LLC oil provided from a local restaurant.