Article Versions Notes

Li Y, Wang Y, Wu Y, Bai H, Zhao Y, Xiang H, Li J. Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. Gels. 2025; 11(10):781. https://doi.org/10.3390/gels11100781

Li, Yujie, Yueqi Wang, Yanyan Wu, Hengli Bai, Yongqiang Zhao, Huan Xiang, and Jun Li. 2025. "Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids" Gels 11, no. 10: 781. https://doi.org/10.3390/gels11100781

Li, Y., Wang, Y., Wu, Y., Bai, H., Zhao, Y., Xiang, H., & Li, J. (2025). Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. Gels, 11(10), 781. https://doi.org/10.3390/gels11100781