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化学进展  2004 

食品中的丙烯酰胺及其形成机制*

Keywords: 丙烯酰胺,食品,形成机制

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Abstract:

2002年瑞典国家食品管理局和一个科研小组共同指出淀粉性食品在高温烹调过程中会产生有毒化合物--丙烯酰胺,并提出了几种可能的形成机制.围绕这个课题,世界各国的科学家们进行了大量的研究工作,本文即对食品中的丙烯酰胺研究进行了综述.

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