中式菜肴红烧肉烹饪过程中丙烯酰胺含量变化的动态监测
刘玲玲,申明月,聂少平,贾寒冰,蒋玉洁,刘 倩,王玉婷,谢明勇
Dynamic Monitoring of the Changes in Acrylamide Content in Chinese Braised Pork in Brown Sauce during Cooking
LIU Lingling, SHEN Mingyue, NIE Shaoping*, JIA Hanbing, JIANG Yujie, LIU Qian, WANG Yuting, XIE Mingyong
食品科学
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2015, (22): 147
-151
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DOI: 10.7506/spkx1002-6630-201522027