友善列印 - Ming-Chih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung, Tai-Yuan Chen*(2022) Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying.

Ming-Chih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung, Tai-Yuan Chen*(2022) Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying.

作者: 方銘志

發表年度: 2023

著作類別: 期刊論文

著作名稱: Ming-Chih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung, Tai-Yuan Chen*(2022) Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying.Molecules.