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Table 4 Data for control (potato slices without l-asparaginase treatment)

From: Mitigation of acrylamide by l-asparaginase from Bacillus subtilis KDPS1 and analysis of degradation products by HPLC and HPTLC

Sr. no.

Retention time (min)

Area (AUC)

Height (mAU)

Area %

1

1.67

8031

337

5.1381

2

2.148

54,114

9762

34.6226

3

2.395

35,061

4229

22.4327

4

2.589

8605

1540

5.5057

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