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

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 264-271.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 264-271. DOI: 10.13995/j.cnki.11-1802/ts.038965

Effect of air frying conditions on formation of acrylamide and its intermediates in French fries

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 264-271 https://doi.org/10.13995/j.cnki.11-1802/ts.038965

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