机译:控制气氛的储存和低剂量辐照对马铃薯块茎成分的影响,在油炸时会影响丙烯酰胺和颜色的形成
Department of Food Engineering Faculty of Engineering Hacettepe University 06800 Beytepe Ankara Turkey;
Department of Horticulture Faculty of Agriculture Uludag University 16059 Görükle Bursa Turkey;
Department of Food Engineering Faculty of Engineering Hacettepe University 06800 Beytepe Ankara Turkey;
Department of Food Engineering Faculty of Engineering Hacettepe University 06800 Beytepe Ankara Turkey;
Department of Field Crops Faculty of Agriculture Uludag University 16059 Görükle Bursa Turkey;
Department of Horticulture Faculty of Agriculture Uludag University 16059 Görükle Bursa Turkey;
Acrylamide; Potato; Storage; Sweetening; Controlled atmosphere; Irradiation;
机译:控制气氛的储存和低剂量辐照对马铃薯块茎成分的影响,在油炸时会影响丙烯酰胺和颜色的形成
机译:商业马铃薯(Solanum tuberosum)储藏箱中的乙烯含量及其对块茎呼吸率和炸薯条颜色的潜在影响
机译:多色马铃薯块茎油炸产品中多酚在丙烯酰胺形成中的作用
机译:用丙烯酰胺形成的丙烯酰胺控制丙烯酰胺和丙烯酰胺形成的数学模型:丙烯酰胺:酸化剂,植物和钙
机译:氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
机译:马铃薯块茎化学特性受氮素和氮素吸收速率的影响:对丙烯酰胺形成的影响
机译:储存的土豆块茎化学性质,受品种影响和氮率的影响:对丙烯酰胺形成的影响