Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

LWT - Food Science and Technology - Tập 162 - Trang 113417 - 2022
Lirong Xu1,2, Xue Mei2, Gangcheng Wu2, Emad Karrar2, Qingzhe Jin2, Xingguo Wang2
1Institute of Nutrition and Health, Qingdao University, Qingdao, 266071, Shandong, China
2Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China

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LWT - Food Science and Technology

Tập 162

113417

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