3D2pm01

2026/03/11 13:24

一般講演

D2

炒め緑豆もやしのアクリルアミド形成に及ぼす加熱ムラならびに調味料の影響
Effect of uneven heating and seasonings on acrylamide formation in stir-fried bean sprouts.

○竹島 茉弥¹辻井 良政²村田 容常²
○Maya TAKESIMA¹ Yoshimasa TSUJII² Masatune MURATA²

¹東京農大院応生・農化、²東京農大応生・農化
¹Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., ²Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.

Acrylamide / Mung bean sprouts / Stir-fry