On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry
出版年份 2020 全文链接
标题
On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry
作者
关键词
Oil quality, Deep frying, Oil degradation, Food processing, On-line measurements, Electronic nose, Proton transfer reaction mass spectrometry
出版物
FOOD CONTROL
Volume 121, Issue -, Pages 107659
出版商
Elsevier BV
发表日期
2020-09-30
DOI
10.1016/j.foodcont.2020.107659
参考文献
相关参考文献
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