友善列印 - Mingchih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung and Tai-Yuan Chen*(2023) Physicochemical and volatile flavor properties of fish skin during conventional frying, air frying and vacuum frying.

Mingchih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung and Tai-Yuan Chen*(2023) Physicochemical and volatile flavor properties of fish skin during conventional frying, air frying and vacuum frying.

作者: 宋文杰

發表年度: 2023

著作類別: 期刊論文

著作名稱: Mingchih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung and Tai-Yuan Chen*(2023) Physicochemical and volatile flavor properties of fish skin during conventional frying, air frying and vacuum frying.Molecules.