煎炸食品中多环芳烃的生成及其控制技术研究进展
张浪,杜洪振,田兴垒,刘骞,孔保华
Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua
食品科学
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2020, (3): 272
-280
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DOI: 10.7506/spkx1002-6630-20181210-111