[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fZ-0xy10BksVNV5N5pWYdOml_lsn5TiPQHsJV3xUbDtQ":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":59},[],"2023-11-03 10:27:24",102844501,[8,9,10,11],"碳水化合物","蛋白质","脂肪","糖",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},8,"9e6b8ef35c675f7f5a954b41efb8df88","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fdb66706c517adeb44de49218be4e4457.jpg","食品安全与日常饮食","5f01f3924a2d4adc9e2dd84be7893523","章节测验","加热过程中会形成杂环胺,是因为这个食品体系里有()的存在",[21,32,41,50,60,65,68,77],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],102844494,[25,26,27,28],"煎炸","烘烤温度","时间","油量","杂环胺的形成量受哪些因素的影响?()","v1",1,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],102844496,[36,37,38,39],"致癌","致畸","致突变","致幻","杂环胺与动物体内DNA形成加合物,是(),()的基础",{"answer":42,"createTime":5,"id":43,"options":44,"question":49,"source":30,"type":31},[],102844498,[45,46,47,48],"尽量避免过度烹饪食品","提倡平衡膳食","改进食品加工工艺和条件","加强运输监管","如何控制与预防丙烯酰胺?()",{"answer":51,"createTime":5,"id":52,"options":53,"question":58,"source":30,"type":59},[],102844499,[54,55,56,57],"100","150","200","175","当煎炸温度小于()度时,杂环胺的形成量很少",0,{"answer":61,"createTime":5,"id":62,"options":63,"question":64,"source":30,"type":59},[],102844500,[8,9,10,11],"()的存在可能会在杂环胺的形成机制中引起催化作用",{"answer":66,"createTime":5,"id":6,"options":67,"question":19,"source":30,"type":59},[],[8,9,10,11],{"answer":69,"createTime":5,"id":70,"options":71,"question":76,"source":30,"type":59},[],102844502,[72,73,74,75],"肌肉","消化道","呼吸系统","神经系统","丙烯酰胺进入人体之后,在()中是被人体吸收最快的途径",{"answer":78,"createTime":5,"id":79,"options":80,"question":84,"source":30,"type":59},[],102844504,[81,82,83,8],"水","无机盐","脂类","丙烯酰胺是()在加热中容易形成的"]