French fries.

結合高壓及天門冬醯胺酶處理對降低油炸甘藷丙烯醯胺含量之應用 = = Application of high pressure and asparaginase treatments on reducing acrylamide content in fried sweet potatoes / by: (Language materials, printed)

Acrylamide.

French fries.

High pressure processing.

L-asparaginase.

L-天門冬醯胺酶.

Sweet potato.

丙烯醯胺.

油炸薯條.

甘藷.

高壓加工.