机译:加拿大市场上薯片的抗氧化能力以及薯片和谷物中丙烯酰胺含量的快速趋势
Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada K1A 0L2;
rnNestle Product Technology Centre, CH-1350 Orbe, Switzerland;
rnBureau of Biostatistics and Computer Applications, Health Canada, Address Locator 2203D, Ottawa, ON, Canada KIA 0L2;
rnHealth Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1;
rnHealth Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1;
rnFood Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, ON, Canada K1A 0L2;
rnHealth Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1;
rnHealth Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1;
rnHealth Canada, 510 Lagimodiere Boulevard, Winnipeg, Manitoba, Canada R2J 3Y1;
liquid chromatography/mass spectrometry (LC/MS); acrylamide; antioxidants; processed foods;
机译:氮,钾肥对马铃薯还原糖和游离氨基酸含量的影响。薯片中丙烯酰胺含量的意义。
机译:根据葡萄糖和天冬酰胺的含量筛选马铃薯基因型,以最大程度地减少薯片和炸薯条中丙烯酰胺的形成
机译:遗传修饰和贮藏对马铃薯干物质理化性质和薯片丙烯酰胺含量的影响
机译:在日本加工食品的丙烯酰胺和影响丙烯酰胺水平在薯片和茶叶中的因素
机译:氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
机译:热烫处理对薯片中丙烯酰胺天冬酰胺还原糖和色泽的影响
机译:评价可食用涂层及不同煎炸温度对薯片丙烯酰胺和脂肪含量的应用