| 标题 |
Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:J. Parker; D. Balagiannis; J. Higley; Gordon Smith; B. Wedzicha; et al 出版日期:2012-09-04 |
| 求助人 | |
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(2025-6-4)