几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用

欧仕益, 张玉萍, 黄才欢, 李绪杰, 梁灿明, 欧云付

Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives

欧Shi-Yi , ZHANG Yu-Ping, HUANG Cai-Huan, LI Xu-Jie, LIANG Can-Ming, 欧Yun-Fu

食品科学 . 2006, (5): 137 -140 .