Fig. 1From: Mitigation of acrylamide by l-asparaginase from Bacillus subtilis KDPS1 and analysis of degradation products by HPLC and HPTLCExperimental steps for performance of acrylamide degradation in potato slices. a Control potato slice cut (before frying). b Control potato slice (after frying). c Application of l-asparaginase on potato slices. d Potato slice after l-asparaginase applicationBack to article page