Toxic aldehydes in fried foods: Formation, analysis, and reduction strategies
Xuefeng Guo, Cheng Li, Chao Chang, Xiaoming Jiang, Pan Gao, Wu Zhong, Chuan-Rong Hu, Dongping He, Jiaojiao Yin
Topics & Concepts
Reduction (mathematics)Food scienceChemistryBusinessMathematicsGeometryMeat and Animal Product QualityDye analysis and toxicityFermentation and Sensory Analysis