Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
High concentration of acrylamide had been identified in fried potato products. However, the effect of edible oils and fat-soluble vitamins toward acrylamide had yet to be determined clearly. The objectives of this study were firstly to determine the contribut...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2020
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/85748/1/FSTM%202020%2014%20-%20IR.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!