Actually, deep Fried food all contains acrylamide.
其实，所有的油炸食品都含有丙烯酰胺。
Maillard reaction is the main approach to form acrylamide.
美拉德反应是形成丙烯酰胺的重要途径。
Since then a great deal of research has been focused on acrylamide.
从这以后，很多研究者将目光转移到丙烯酰胺。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
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