Presentation Information
[P142]Effect of cooking conditions on acrylamide formation in stir-fried mung bean sprouts
*Maya Takeshima1, Chisato Kumakura2, Yoshimasa Tsujii2, Masatsune Murata2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
Keywords:
Acrylamide,Mung bean sprouts,Stir-fry
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