Effect of frying on the lipid oxidation and volatile substances in grass carp ( Ctenopharyngodon idellus ) fillet

Hu, Xiang‐fei; Li, Jin‐lin; Zhang, Lu; Wang, Hui; Peng, Bin; Hu, Yue‐ming; Liang, Qing‐xi; Tu, Zong‐cai

doi:10.1111/jfpp.16342

Title: Effect of frying on the lipid oxidation and volatile substances in grass carp ( Ctenopharyngodon idellus ) fillet

Journal Article · 28 January 2022 · Journal of Food Processing and Preservation

DOI: https://doi.org/10.1111/jfpp.16342 · OSTI ID:1842563

Hu, Xiang‐fei ^[1]; Li, Jin‐lin ^[2]; Zhang, Lu ^[3];

^[1]; Peng, Bin ^[4]; Hu, Yue‐ming ^[1]; Liang, Qing‐xi ^[1];

^[4]

State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China; Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China; Key Laboratory of food security testing and control Nanchang Institute for Food and Drug Control Nanchang China
National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China, Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China
State Key Laboratory of Food Science and Technology Nanchang University Nanchang China; National Research and Development Center of Freshwater Fish Processing Jiangxi Normal University Nanchang China; Engineering Research Center of Freshwater Fish High‐value Utilization of Jiangxi Province Jiangxi Normal University Nanchang China

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Sponsoring Organization:: USDOE

OSTI ID:: 1842563

Journal Information:: Journal of Food Processing and Preservation, Journal Name: Journal of Food Processing and Preservation Journal Issue: 3 Vol. 46; ISSN 0145-8892

Publisher:: Wiley-BlackwellCopyright Statement

Country of Publication:: United States

Language:: English

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