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.