Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
FOOD SCIENCE AND BIOTECHNOLOGY（2024）
关键词
Polycyclic aromatic hydrocarbons,Acrylamide,Heterocyclic aromatic amines,Air fryer,Risk assessment
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