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.7 Relationship between PAV and AA content in potato chips R 2 =0.856
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7 薯片中茴香胺值与AA含量的变化关系 R 2 =0.856 Fig.7 Relationship between PAV and AA content in potato chips R 2 =0.856 |
| |