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Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs)...
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| 出版年: | Foods |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7278627/ https://ncbi.nlm.nih.gov/pubmed/32375322 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050573 |
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