油炸工艺对薯条中丙烯酰胺和5-羟甲基糠醛形成的影响 / Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries
- Resource Type
- Academic Journal
- Source
- 食品科学 / Food Science. 44(15):49-56
- Subject
丙烯酰胺 5-羟甲基糠醛 薯条 α-二羰基化合物 感官评价 相关性分析 acrylamide 5-hydroxymethylfurfural French fries α-dicarbonyl compounds sensory evaluation correlation analysis - Language
- Chinese
- ISSN
- 1002-6630