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Källa: | Zhongguo niangzao, Vol 43, Iss 5, Pp 12-17 (2024) |
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Information om utgivare: | Editorial Department of China Brewing, 2024. |
Utgivningsår: | 2024 |
Ämnestermer: | fermented food, acrylamide, inhibition measures, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
Beskrivning: |
Fermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in
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Databas: | Directory of Open Access Journals |