鲜切薯片油炸过程中丙烯酰胺形成的贡献率
Contribution of the frying condition of potato slices to the formation of acrylamide
Fig.3 Relationship between MC and AA content in potato chips R 2 =0.831
鲜切薯片油炸过程中丙烯酰胺形成的贡献率 |
| 袁媛, 张焕杰, 苗雨田, 吴思佳, 林松毅, 刘静波 |
Contribution of the frying condition of potato slices to the formation of acrylamide |
| 图3 薯片中水分含量与AA含量的变化关系 R 2 =0.831 Fig.3 Relationship between MC and AA content in potato chips R 2 =0.831 |
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