[1]
2024. Comparison Study Between Crude and Purified L-Asparaginase From Bacillus Spp. for Reduction of Acrylamide Level During Fries Processing.
Iraqi Journal of Science
. 65, 1 (Jan. 2024), 138–150
. DOI:https://doi.org/10.24996/ijs.2024.65.1.13
.