Peñalver-Soto, J.L.; Muñoz-Guillermo, M.; Garre, A.; Iguaz, A.; Fernández, P.S.; Egea, J.A.
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods 2022, 11, 3689.
https://doi.org/10.3390/foods11223689
AMA Style
Peñalver-Soto JL, Muñoz-Guillermo M, Garre A, Iguaz A, Fernández PS, Egea JA.
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods. 2022; 11(22):3689.
https://doi.org/10.3390/foods11223689
Chicago/Turabian Style
Peñalver-Soto, Jose Lucas, MarÃa Muñoz-Guillermo, Alberto Garre, Asunción Iguaz, Pablo S. Fernández, and Jose A. Egea.
2022. "Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation" Foods 11, no. 22: 3689.
https://doi.org/10.3390/foods11223689
APA Style
Peñalver-Soto, J. L., Muñoz-Guillermo, M., Garre, A., Iguaz, A., Fernández, P. S., & Egea, J. A.
(2022). Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods, 11(22), 3689.
https://doi.org/10.3390/foods11223689