Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

X Hu, J Li, L Zhang, H Wang, B Peng… - Journal of Food …, 2022 - Wiley Online Library
The effects of pan‐frying temperatures (160 and 200° C) and time (2, 4, 6, and 8 min) on fatty
acid oxidation and volatile substances of grass carp fillets were investigated. Compared with …
被引用次数：11 相关文章

Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

X Hu, J Li, L Zhang, H Wang, B Peng, Y Hu… - Journal of Food …, 2022 - osti.gov
Effect of frying on the lipid oxidation and volatile substances in grass carp (
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[引用][C] Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

X Hu, J Li, L Zhang, H Wang, B Peng, Y Hu, Q Liang… - 2022