文献
J-GLOBAL ID:202002261272815114
整理番号:20A2149217
フランスのフライにおけるグリコアルカロイドとアクリルアミドに及ぼす酸の影響【JST・京大機械翻訳】
Effect of acid on glycoalkaloids and acrylamide in French fries
著者 (5件):
Liu Huizhi
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada)
,
Roasa Joy
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada)
,
Mats Lili
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada)
,
Zhu Honghui
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada)
,
Shao Suqin
(Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada)
資料名:
Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment
(Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment)
巻:
37
号:
6
ページ:
938-945
発行年:
2020年
JST資料番号:
H0989B
ISSN:
1944-0049
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)