Formation and Control of Polycyclic Aromatic Hydrocarbons in Fried Foods: A Review
ZHANG Lang, DU Hongzhen, TIAN Xinglei, LIU Qian, KONG Baohua
FOOD SCIENCE . 2020, (3): 272 -280 .  DOI: 10.7506/spkx1002-6630-20181210-111