Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

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Title
Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices
Authors
Keywords
Microwave drying, Microwave-vacuum drying, Drying kinetics, Lipid oxidation, Flavor
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 61, Issue 1, Pages 251-257
Publisher
Elsevier BV
Online
2014-10-23
DOI
10.1016/j.lwt.2014.10.035

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