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	Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps
	Cheng, Ka-Wing[3]; Shi, Jian-Jun[1,2,4]; Ou, Shi-Yi[4]; Wang, Mingfu[3]; Jiang, Yue[1,2]
	2010
卷号	58期号:[db:dc_citation_issue]页码:309
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3329486
专题	暨南大学
作者单位	1.[1]Hong Kong Baptist Univ, Kwong Living Trust Food Safety & Anal Lab, Kowloon Tong, Hong Kong, Peoples R China 2.[2]Hong Kong Baptist Univ, Dept Biol, Kowloon Tong, Hong Kong, Peoples R China 3.[3]Univ Hong Kong, Sch Biol Sci, Hong Kong, Hong Kong, Peoples R China 4.[4]Jinan Univ, Coll Sci & Technol, Dept Food Sci & Engn, Guangzhou, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Cheng, Ka-Wing[3],Shi, Jian-Jun[1,2,4],Ou, Shi-Yi[4],et al. Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps[J],2010,58([db:dc_citation_issue]):309.
APA	Cheng, Ka-Wing[3],Shi, Jian-Jun[1,2,4],Ou, Shi-Yi[4],Wang, Mingfu[3],&Jiang, Yue[1,2].(2010).Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps.,58([db:dc_citation_issue]),309.
MLA	Cheng, Ka-Wing[3],et al."Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps".58.[db:dc_citation_issue](2010):309.

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