油炸工艺对薯条中丙烯酰胺和 5-羟甲基糠醛 形成的影响. (Chinese)
- Resource Type
- Article
- Authors
- 黄优生; 陆静楠; 李明宇; 李 昌; 申明月; 谢明勇
- Source
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 15, p49-56, 8p
- Subject
- FRENCH fries
PEARSON correlation (Statistics)
PRINCIPAL components analysis
HAZARDOUS substances
STATISTICAL correlation
ACRYLAMIDE
ABSORPTION
- Language
- Chinese
- ISSN
- 10026630
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