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Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

Jian Zhang, Yuqin Zhang, Yan Wang, Lujuan Xing, Wangang Zhang

2020Innovative Food Science & Emerging Technologies107 citationsDOI

Topics & Concepts

TBARSElectronic noseFlavorFood scienceUltrasonic sensorChemistryThiobarbituric acidBiochemistryMaterials scienceOxidative stressLipid peroxidationNanotechnologyMedicineRadiologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesEdible Oils Quality and Analysis
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs | Litcius