Influence of Prolonged Deep-Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS,GC-O,and Sensory Evaluation 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Influence of Prolonged Deep-Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS,GC-O,and Sensory Evaluation

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