bahwa tingkat akrilmida pada kentan

bahwa tingkat akrilmida pada kentang yang telah disimpan selama 2 minggu pada suhu 2 derajat,mempunyai kadar akrilamida 10 kali lebih tinggi,hal tersebut berhubungan dengan peningkatan kadar glukosa dan fruktosa .

Results (English) 1:

that level of akrilmida on potatoes that have been stored for 2 weeks at a temperature of 2 degrees, have levels of acrylamide a 10 times higher, it is associated with increased levels of glucose and fructose.

Results (English) 2:

that level akrilmida on potatoes that have been stored for 2 weeks at a temperature of 2 degrees, have acrylamide levels 10 times higher, it is associated with elevated levels of glucose and fructose.