Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai
FOOD SCIENCE . 2025, (8): 267 -273 .  DOI: 10.7506/spkx1002-6630-20241121-159