Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time

International Journal of Gastronomy and Food Science 2026

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Authors: Qifu Yang, Suling Wu, Min Huang, Aihua Deng, Ruisong Wang, He Jiang, Wensi Xu

DOI: 10.1016/j.ijgfs.2026.101411

Cited by: 1

References: 21

Fields of Study & Subjects

Edible Oils Quality and Analysis Meat and Animal Product Quality Aquaculture Nutrition and Growth

References 21