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Effect of cycle times of oil on the formation of HAs in the chicken samples using deep-fat frying (Control) or OWSF (OW). Bars with different uppercase letters (A–B) indicate significant differences among different frying methods at the same cycle times of oil (P < 0.05) and means with different lowercase letters (a–b) indicate significant differences among different cycle times of oil using the same frying methods (P < 0.05). Comparisons were made within one heterocyclic amine.
