Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
Xiangfei Hu, Qiannan Jiang, Hui Wang, Jinlin Li, Zongcai Tu
Topics & Concepts
Food scienceChemistryAromaLipid oxidationFlavorTBARSDeep fryingAntioxidantBiochemistryLipid peroxidationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies