Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat

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Eunjeong Noh1, Jonggab Yim1, Kwang-Geun Lee1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea.

Food Science and Biotechnology
|September 27, 2024
PubMed

Keywords:
5-HMFAir fryingDeep-fat fryingFried chicken breastVolatile compounds

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