Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks
The purpose of this study was to explore the effect of different deep-frying conditions on the quality and volatile flavor compounds of grass carp blocks. In this study, the basic physicochemical indexes, sensory qualities and volatile flavor compounds of grass carp blocks were measured under differ...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090138 |
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