Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips
The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
Authors
- Cui Guo (ORCID: https://orcid.org/0000-0003-0816-6534)
- Qiaozhen Zhang (ORCID: https://orcid.org/0000-0002-6180-6441)
- Yahui Sun
- Jinsong Zhu (ORCID: https://orcid.org/0000-0002-6013-6140)
- Yue Sun (ORCID: https://orcid.org/0000-0001-8728-3311)
- Min Gao (ORCID: https://orcid.org/0000-0002-3269-5746)
- Xinkui Niu
Institutions
- Luohe Medical College (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-03-19
- DOI
- https://doi.org/10.3389/fnut.2025.1525480
- Citations
- 5
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 5.81