己醛
化学
食品科学
鸡胸脯
基质(化学分析)
植物油
色谱法
作者
Lukai Ma,Guoqin Liu,Weiwei Cheng,Xinqi Liu,Huifan Liu,Qin Wang
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2019-01-01
卷期号:10 (11): 7052-7062
被引量:17
摘要
Correction for 'Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil' by Lukai Ma et al., Food Funct., 2019, 10, 7052-7062.
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