The effects of different reheating methods on the flavor and polycyclic aromatic hydrocarbon formation of pre-prepared grilled fish

ZHANG Chuanqi, YANG Yi, ZHANG Liang, WU Xinyu, LI Jinlin, PENG Bin, ZHONG Bizhen, YU Chengwei, SHA Xiaomei, HU Mingming

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 105-113.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 105-113. DOI: 10.13995/j.cnki.11-1802/ts.043210

The effects of different reheating methods on the flavor and polycyclic aromatic hydrocarbon formation of pre-prepared grilled fish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 105-113 https://doi.org/10.13995/j.cnki.11-1802/ts.043210

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