Fang, M. C., Chin, P. S. Y., Sung, W. C., and Chen, T. Y.*(2023) Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying.
作者:
陳泰源
發表年度:
2023
著作類別:
期刊論文
著作名稱:
Fang, M. C., Chin, P. S. Y., Sung, W. C., and Chen, T. Y.*(2023) Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying.Molecules.