Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.
Shi-Ke ShenZheng-Yang WuYue-Wen ChenXiu-Ping DongFei-Jian LiuZhi-Wen DingPublished in: Journal of the science of food and agriculture (2022)
Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.