2021peer-reviewed65 citations
Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin +1 more
Food Chemistry
Concepts
FlavorAromaFood scienceOdorHexanoic acidChemistryFrench friesOrganoleptic