空气煎炸对薯条丙烯酰胺及其中间产物形成的影响
李晶, 张豪, 鲍涛, 赵念思, 夏书芹, 侯娅琪, 张敏
Effect of air frying conditions on formation of acrylamide and its intermediates in French fries
LI Jing, ZHANG Hao, BAO Tao, ZHAO Niansi, XIA Shuqin, HOU Yaqi, ZHANG Min
食品与发酵工业
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2025, (6): 264
-271
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DOI: 10.13995/j.cnki.11-1802/ts.038965
