论文信息 - Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils - 字舞流文

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Qin Wang | C. Brennan | Xinqi Liu | W. Cheng | Guoqin Liu | Huifan Liu | M. Brennan | Lukai Ma | G. Mao | Xintong Cai