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ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW 油炸与空气油炸食品中的丙烯酰胺及其缓解方法综述
JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY Pub Date : 1900-01-01 DOI: 10.37591/jomcct.v14i1.3516
J. Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto
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