科学家并不知道是什么导致丙烯酰胺的形成，但是他们相信它是在烘焙、油煎、烧烤或烘烤过程中产生的一种化学物质。
Scientists do not know what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, or grilling.
抗氧剂oodles在咖啡豆烘烤过程中变得更为有益了吗？
The oodles of antioxidants in coffee beans, some of which become especially potent during the roasting process?
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系。
The moisture content change and some physiological mechanism in tobacco leaf during flue curing process were studied.
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