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
YUAN Yuan, ZHANG Huan-jie, MIAO Yu-tian, WU Si-jia, LIN Song-yi, LIU Jing-bo
图8 薯片中丙酮醛值的变化
Fig.8 Changes of MG of potato chips