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
(1. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; 2. Development Research Institute of Testing and Certification Technology, Jiangxi General Institute of Testing and Certification, Nanchang 330029, China)
HUANG Yousheng, LU Jingnan, LI Mingyu, LI Chang, SHEN Mingyue, XIE Mingyong. Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries[J]. FOOD SCIENCE, 2023, 44(15): 49-56.