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.9 Relationship between MG and AA content in potato chips R 2 =0.600
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9 薯片丙酮醛值与AA含量的变化关系 R 2 =0.600 Fig.9 Relationship between MG and AA content in potato chips R 2 =0.600 |
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