牛脂的特征作为间歇性深脂的潜在替代品

Fenfen Lei1, Meiyu Zheng2, Tianyu Zhang2

  • 1Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.

Food chemistry
|May 31, 2025
PubMed
概括

牛脂油的性能因食物类型而异. 炸增加了极性化合物,而炸土豆增加了子烯,影响了牛肉的整体质量.