Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails-Reference-Cited by-同舟云学术

Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails

Published:2021-08 Issue: Volume:101 Page:103937
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Liu Shanshan,Zhong Yadong,Shen Mingyue,Yan Yuxuan,Yu Yanpeng,Xie Jianhua,Nie Shaoping,Xie Mingyong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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