The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

Post time 2024-4-26 10:52:47

期刊：European Journal of Lipid Science and Technology

作者：Christian Gertz;费利克斯·阿拉德杜尼耶;马丁·波普;伯特兰·马特乌斯

发布日期：2023-4-DOI

：10.1002/ejlt.202200144

PDF链接：https：//onlinelibrary.wiley.com/doi/pdfdirect/10.1002/ejlt.202200144

文章链接：http：//dx.doi.org/10.1002/ejlt.202200144

备注：

文章来源：Wiley。

Post time 2024-4-26 10:52:48

: This post has been completed
Completed attachments will be deleted within 24 hours.

[Wiley] The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods

Best Answer

Same Category

Latest Reply

Announcement

Enthusiastic users today