| Original Article | ||
J Res Agric Food Sci. 2026; 3(1): 45-60 | ||
| How to Cite this Article |
| Pubmed Style Hagenimana T, Anyango JO, Muliro P, Bitwayiki C. Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. J Res Agric Food Sci. 2026; 3(1): 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 Web Style Hagenimana T, Anyango JO, Muliro P, Bitwayiki C. Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. https://www.jrafs.com/?mno=271231 [Access: June 27, 2026]. doi:10.5455/JRAFS.2026.v3.i1.4 AMA (American Medical Association) Style Hagenimana T, Anyango JO, Muliro P, Bitwayiki C. Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. J Res Agric Food Sci. 2026; 3(1): 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 Vancouver/ICMJE Style Hagenimana T, Anyango JO, Muliro P, Bitwayiki C. Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. J Res Agric Food Sci. (2026), [cited June 27, 2026]; 3(1): 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 Harvard Style Hagenimana, T., Anyango, . J. O., Muliro, . P. & Bitwayiki, . C. (2026) Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. J Res Agric Food Sci, 3 (1), 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 Turabian Style Hagenimana, Theoneste, Joseph Ochieng Anyango, Patrick Muliro, and Clement Bitwayiki. 2026. Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. Journal of Research in Agriculture and Food Sciences, 3 (1), 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 Chicago Style Hagenimana, Theoneste, Joseph Ochieng Anyango, Patrick Muliro, and Clement Bitwayiki. "Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel." Journal of Research in Agriculture and Food Sciences 3 (2026), 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 MLA (The Modern Language Association) Style Hagenimana, Theoneste, Joseph Ochieng Anyango, Patrick Muliro, and Clement Bitwayiki. "Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel." Journal of Research in Agriculture and Food Sciences 3.1 (2026), 45-60. Print. doi:10.5455/JRAFS.2026.v3.i1.4 APA (American Psychological Association) Style Hagenimana, T., Anyango, . J. O., Muliro, . P. & Bitwayiki, . C. (2026) Inhibiting acrylamide formation in French fries by phenolic compounds extracted from potato (Solanum tuberosum L.) peel. Journal of Research in Agriculture and Food Sciences, 3 (1), 45-60. doi:10.5455/JRAFS.2026.v3.i1.4 |
