acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives’ efficiency in the inhibition of acrylamide formation in fried potato crisps：对在油炸薯片中丙烯酰胺..

acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives’ efficiency in the inhibition of acrylamide formation in fried potato crisps：对在油炸薯片中丙烯酰胺形成抑制脂肪酶和脂肪酸酰化衍生物的效率竹叶抗氧化物化