Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil

Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investiga...

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Detalles Bibliográficos
Autores principales: Sun, Jie, Sun, Baoguo, Ren, Fazheng, Chen, Haitao, Zhang, Ning, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943420/
https://www.ncbi.nlm.nih.gov/pubmed/31817376
http://dx.doi.org/10.3390/molecules24244456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943420/
https://www.ncbi.nlm.nih.gov/pubmed/31817376
http://dx.doi.org/10.3390/molecules24244456

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