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

Published Online: 2024-05-13

Published Print: 2024-11

Authors

Noh, Eunjeong

Yim, Jonggab

Lee, Kwang-Geun https://orcid.org/0000-0001-9389-7547
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (322024-5)

Korea Institute of Marine Science and Technology promotion (2023-00240358)
License Information

Text and Data Mining valid from 2024-05-13

Version of Record valid from 2024-05-13
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Article History

Received: 13 December 2023

Revised: 6 March 2024

Accepted: 7 April 2024

First Online: 13 May 2024

Declarations

:

: The authors have no competing interest to declare.

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