Article Versions Notes

Ding Y, Zhou T, Liao Y, Lin H, Deng S, Zhang B. Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus). Foods. 2022; 11(17):2710. https://doi.org/10.3390/foods11172710

Ding, Yixuan, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng, and Bin Zhang. 2022. "Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)" Foods 11, no. 17: 2710. https://doi.org/10.3390/foods11172710

Ding, Y., Zhou, T., Liao, Y., Lin, H., Deng, S., & Zhang, B. (2022). Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus). Foods, 11(17), 2710. https://doi.org/10.3390/foods11172710