偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系
蒋志红,吴晓萍,王明兴,洪鹏志,陈华健,赖 周,陈煜玲
Relationship of Added Azodicarbonamide with the Formation of Semicarbazide in Heated Flour and Deep-Fried Breaded Shrimp
JIANG Zhi-hong, WU Xiao-ping, WANG Ming-xing, HONG Peng-zhi, CHEN Hua-jian, LAI Zhou, CHEN Yu-ling
食品科学 . 2014, (19): 91 -95 .  DOI: 10.7506/spkx1002-6630-201419019