Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

被引：0
作者：
Serdar, Ceyhan Ceran [1 ]
机构：
[1] Ankara Medipol Univ, Sch Med, Dept Med Biol & Genet, Ankara, Turkiye
来源：
FRONTIERS IN NUTRITION | 2024年 / 11卷
关键词：
acrylamide; LoD; LoQ; potato chip; air frying; oven frying; deep frying of potatoes;
D O I：
10.3389/fnut.2024.1397302
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
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页数：2
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