Factors affecting the formation of bound 3-monochloropropane-l,2-diolin a fried snack model

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原文链接

外文标题：Factors affecting the formation of bound 3-monochloropropane-l,2-diolin a fried snack model

外文关键词：

bound 3-MCPD3-MCPDGC-MSfried snackvalidation

作者：

Jun-Hyuk Kang、Woo-Young Joung、Hoi-Jin Rho

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作者单位：

Department of Food Engineering, Dankook University

Global R&D Center, ORION Corp.

出版年：

2020

DOI：

Korean Journal of Food Science and Technology

ISSN：0367-6293

年,卷(期)：2020.52(6)