油炸工艺对薯条中丙烯酰胺和5-羟甲基糠醛形成的影响
黄优生,陆静楠,李明宇,李昌,申明月,谢明勇
Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong
食品科学
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2023, (15): 49
-56
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DOI: 10.7506/spkx1002-6630-20220821-245