Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature.
减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。
Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature.
减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。
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