The role of frying time in shaping the flavor characteristics of fried grass carp fillets with rapeseed oil: insights from sensory evaluation, E-nose, and HS–GC–IMS

International Journal of Gastronomy and Food Science 2026

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Authors: Yuting J. Tan, Fang Yang, Can Yuan, Hongfeng Jia

DOI: 10.1016/j.ijgfs.2026.101433

Cited by: 1

References: 48

Fields of Study & Subjects

Edible Oils Quality and Analysis Meat and Animal Product Quality Biodiesel Production and Applications

References 48