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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and l-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, l-lysine and l-cysteine also lowered acrylamide, while keeping the pH at its original level....
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