Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings
W Oyom, RB Awuku, Y Bi, R Tahergorabi - Food and Bioprocess …, 2024 - Springer
Deep-fried foods are popular for their aroma, color, texture, and flavor but can form
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …