Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation
Baked oyster is popular for its excellent nutritional and sensory properties. Besides baking time, cooking oils are also critical factors because of their often varying fatty acid and antioxidant profiles. This study evaluated the impact of cooking oils (soybean, peanut, corn, olive) and durations (...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004043 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|