The effect of quercetin combined with frying treatment on key volatile components and free fatty acids in cod skin

CHANG Feilong, CHEN long, ZHANG Shuyu, WEI Haocheng, WU Ling, CAI Zhenzhen, NI Hui

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 135-144.

PDF(5739 KB)
PDF(5739 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 135-144. DOI: 10.13995/j.cnki.11-1802/ts.044300

The effect of quercetin combined with frying treatment on key volatile components and free fatty acids in cod skin

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(14): 135-144 https://doi.org/10.13995/j.cnki.11-1802/ts.044300

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5739 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉