LUCHIAN (MARRIED PETCU), M. .-. I. Study of acrylamide precursor’s level in potato tubers correlated with acrylamide level in crisps. Carpathian Journal of Food Science and Technology, [S. l.], v. 15, n. 4, p. 146–153, 2025. Disponível em: https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.4.11. Acesso em: 15 dec. 2025.