Potential relationship between lipid oxidation and acrylamide formation:A review on control of acrylamide in foodsOA
Potential relationship between lipid oxidation and acrylamide formation:A review on control of acrylamide in foods
Song Liao;Caixin Wang;Minghui Li;Meijun Du;Cong Sun;Jun Jin;Abdelaziz Elbarbary;Wei Zeng
School of Basic Medicine,Gannan Medical University,Ganzhou 341000,ChinaSchool of Basic Medicine,Gannan Medical University,Ganzhou 341000,ChinaSchool of Basic Medicine,Gannan Medical University,Ganzhou 341000,ChinaState Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China||Food Laboratory of Zhongyuan·Jiangnan University,Luohe 462300,ChinaCollege of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,ChinaState Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China||Food Laboratory of Zhongyuan·Jiangnan University,Luohe 462300,China||Key Laboratory of Edible Oil Processing and Green Manufacturing,China National Light Industry,Wuxi 214122,ChinaDairy Science Department,Faculty of Agriculture,Benha University,Moshtohor 13736,EgyptSchool of Basic Medicine,Gannan Medical University,Ganzhou 341000,China
AcrylamideLipidOxidationAcroleinSynergistic effect
AcrylamideLipidOxidationAcroleinSynergistic effect
《粮油科技（英文）》 2026 (2)
173-185,13
This work was supported by the Major Scientific and Technological Innovation Project of Shandong Province(2023CXGC010707),the Central Government Guides Local Funds for Science and Technology Development(24ZYQA040)and the Key Scientific and Technological Project in Henan Province(252102110102).
评论