Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

Published 2019 View Full Article

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Title
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
Authors
Keywords
Green onion, Deep-fried oil, Aroma active compounds, Flavor, Formation mechanism, Analysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 296-306
Publisher
Elsevier BV
Online
2019-03-08
DOI
10.1016/j.foodres.2019.03.006

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