Semra Navruz-Varlı1, Hande Mortaş1

  • 1Department of Nutrition and Dietetics, Gazi University, Ankara, Türkiye.

Frontiers in nutrition
|January 26, 2024
PubMed
概括

在之前浸泡土豆棒显著减少了烯胺的形成,特别是在深时. 烤箱炸导致总体上最低的烯胺含量,这需要进一步调查空气炸的使用情况.