Correlation of the formation of pyrazines and acrylamide in food by solid phase microextract technology
碩士 === 國立臺灣大學 === 食品科技研究所 === 94 === Generally, analyzing acrylamide content needs 2 days by using gas chromatography / mass spectrometry (GC/MS) method. So it failed to immediately monitor acrylamide generation in wheat based food. The purposes of this study were to find an alternative extraction...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/16962035233979196386 |