当心烹饪时产生致癌物越来越多的研究显示，在烹任过程中会产生一些对人体健康有害的物质。食物受到高温后，其表面水分大量蒸发，形成硬变及焦化，碳水化物和蛋白质的分解产生物氨基酸能发生复杂的化学反应，产生致细胞突变的杂环胺类化合物。到目前为止，从这些反应中分... Beware of carcinogens when cooking More and more research shows that during cooking, some harmful substances are produced to human health. After the food is exposed to high temperatures, the surface water evaporates in large amounts to form hardened and coked carbohydrates and protein breakdown products. Amino acids can undergo complex chemical reactions and produce mutagenic heterocyclic amine compounds. So far, from these reactions ...