Volatile compounds of puffer fish soup prepared with different frying oils

LI Xiaopeng; ZENG Huan; LIN Liu; TAO Ningping; XU Xiao; CONG Jianhua

doi:10.13995/j.cnki.11-1802/ts.025582

LI Xiaopeng, ZENG Huan, LIN Liu, TAO Ningping, XU Xiao, CONG Jianhua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 251-259.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 251-259. DOI: 10.13995/j.cnki.11-1802/ts.025582

Volatile compounds of puffer fish soup prepared with different frying oils

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(7): 251-259 https://doi.org/10.13995/j.cnki.11-1802/ts.025582

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Received	Revised	Published
2020-09-04	2020-10-26	2021-04-15
Issue Date
2021-05-20

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