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
FOOD SCIENCE . 2014, (19): 91 -95 .  DOI: 10.7506/spkx1002-6630-201419019