Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
热加工后氨基酸和糖类对合成马铃薯模型和真实马铃薯中丙烯酰胺形成的影响
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3818
Bachir, Nivine; Akkoum, Hadiya; Pujola, Montserrat; Sepulcre, Franscesc; Haddarah, Amira