Acrylamide Content of Experimental and Commercial Flatbreads.

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作者： Lauren M,Crawford ^[1] ; Talwinder S,Kahlon ^[2] ; Mei-Chen M,Chiu ^[2] ; Selina C,Wang ^[1] ; Mendel,Friedman ^[2]

作者单位： Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A. ^[1] Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A. ^[2]

关键词 acrylamide experimental flatbreads food safety health benefits worldwide intake

主题词丙烯酰胺(Acrylamide);面包(Bread);烹饪(Cooking);食品分析(Food Analysis);食品污染(Food Contamination);人类(Humans)

DOI 10.1111/1750-3841.14456

PMID 30730568

发布时间 2019-04-16

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准确一般字义偏差语意偏离译文作用小提交