Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets.
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DOI: 10.2139/ssrn.4375854
Abstract: This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of… read more here.
Keywords: frying; quality attributes; roast frying; pan ... See more keywords