Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet.AuthorsHu, Xiang‐fei; Li, Jin‐lin; Zhang, Lu; Wang, Hui; Peng, Bin; Hu, Yue‐ming; Liang, Qing‐xi; Tu, Zong‐caiPublicationJournal of Food Processing & Preservation, 2022, Vol 46, Issue 3, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.16342