Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili

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Publication Details

Journal
Journal of Food Science and Technology
Published
2025-02-07
DOI
https://doi.org/10.1007/s13197-025-06200-7
Primary Topic
Postharvest Quality and Shelf Life Management
Type
article
Field-Weighted Citation Impact
0.00

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article

Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili

Yaqin Huang, Yi Zhou, Hua-feng Ouyang, Xiaojun Su et al.
Journal of Food Science and Technology
Postharvest Quality and Shelf Life Management
article

Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili

Yaqin Huang, Yi Zhou, Hua-feng Ouyang, Xiaojun Su, Qingming Li, Ming-xi Liao
article en

Abstract

No abstract available for this paper.
Journal of Food Science and TechnologyVol. 63(2)
China National Salt Industry Corporation (China) (CN), Hunan Haili Chemical Industry (China) (CN), Education Department of Hunan Province (CN), Hunan Agricultural University (CN)
Key Laboratory of Highway Construction and Maintenance Technology in the Loess Region of Shanxi Transportation Research Institute
Zero hunger
Openalex Percentile: Top 98%
Postharvest Quality and Shelf Life Management
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