Exploring the effect of frying process on the optimum flavor range of French Fries by monitoring changes in total polar compounds

作者：Lirong Xu, Juntao Yu, Piaopiao Wei, Meifan Pan, Beilei Pang, Zitong Liu, Ruiqi Zhang, Duo Li · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.118052 · 被引用次数：6 · 研究领域：Edible Oils Quality and Analysis、Nuts composition and effects、Fermentation and Sensory Analysis