食品与发酵工业2009，Vol.35Issue(6)：140-144,5.
食品中丙烯酰胺分析方法研究进展
Research Progress of Analytic Methods of Acrylamide in Food
摘要
Abstract
Acrylamide has been widely studied by many scientists because of its toxicity and carcinogenity. Pres-ent status of analysis and pre-treatment methods of acrylamide in food has been reviewed. The new requirements for acrylamide analysis in food are proposed.关键词
丙烯酰胺/前处理/分析方法/研究现状Key words
acrylamide, pre-preparation, analysis method, present status分类
轻工纺织引用本文复制引用
章银良,白明星,熊卫东..食品中丙烯酰胺分析方法研究进展[J].食品与发酵工业,2009,35(6):140-144,5.基金项目
郑州轻工业学院博士基金项目(2007BSJJ007) （2007BSJJ007）
