Skinner, M.M.; Fong, M.A.; Rimkus, T.P.; Hendricks, A.N.; Truong, T.P.; Woodbury, L.G.; Pu, X.; McDougal, O.M.
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips. Foods 2025, 14, 577.
https://doi.org/10.3390/foods14040577
AMA Style
Skinner MM, Fong MA, Rimkus TP, Hendricks AN, Truong TP, Woodbury LG, Pu X, McDougal OM.
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips. Foods. 2025; 14(4):577.
https://doi.org/10.3390/foods14040577
Chicago/Turabian Style
Skinner, Mark M., Morgan A. Fong, Tauras P. Rimkus, Alyssa N. Hendricks, Tina P. Truong, Luke G. Woodbury, Xinzhu Pu, and Owen M. McDougal.
2025. "Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips" Foods 14, no. 4: 577.
https://doi.org/10.3390/foods14040577
APA Style
Skinner, M. M., Fong, M. A., Rimkus, T. P., Hendricks, A. N., Truong, T. P., Woodbury, L. G., Pu, X., & McDougal, O. M.
(2025). Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips. Foods, 14(4), 577.
https://doi.org/10.3390/foods14040577
