Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review

被引：0
|
作者：
Nie, Wen [1 ]
Tu, Zehui [1 ]
Zhan, Jianfeng [2 ]
Cai, Kezhou [1 ]
Jiang, Shaotong [1 ]
Chen, Conggui [1 ]
机构：
[1] Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food Science and Engineering, Hefei University of Technology, Hefei,230009, China
[2] College of Life Sciences, Huanggang Normal University, Huanggang,438000, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 15期
关键词：
Processed foods - Thermal processing (foods) - Mineral oils;
D O I：
10.7506/spkx1002-6630-201815039
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：269 / 274
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