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Table 5 Data for sample (Potato slices with 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

0.551

5652

511

2.5116

2

1.003

3304

207

1.4682

3

1.48

22,730

907

10.0997

4

1.963

220

62

0.0976

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