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The Assessment of Fatty Acid Composition in Deep-Fried Dough Sticks across Five Cities in China in 2020

  • Kunlun Wang,
  • Lin Li,
  • Nan Li,
  • Runhui Ke,
  • Dezheng Yuan,
  • Taotao Deng,
  • Sana Liu,
  • Yixuan Wu,
  • Daiying Zuo and
  • Aidong Liu
  • + 1 author
Processes2023, 11(11), 3254;https://doi.org/10.3390/pr11113254

20 November 2023

Objective: To analyze and compare the concentrations and dietary intake of different fatty acids (FAs) in deep-fried dough sticks (Chinese fried bread) across various cities in China. Method: Sixty-one deep-fried dough stick samples were collected fr...

(This article belongs to the Section Separation Processes)
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