8855
The results indicate that the binding of VO ( 2 + ) to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products .
 Chemical: VO ( 2 + ); Chemical: asparagine; Chemical: acrylamide
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: VO ( 2 + ); Chemical: asparagine; Chemical: acrylamide