Physical fields assisted frying technologies for reducing oil content of fried food
Xiaoyu Huang, Gangcheng Wu, Xin Liang, Hui Li, Hui Zhang, Qingzhe Jin, Xingguo Wang
Topics & Concepts
Food scienceBusinessChemistryEdible Oils Quality and AnalysisFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities