Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork
F
Fuxin Nie
S
Shuang Yang
(Micro−Nano Engineering Sciences Research Center, School of Mechanical Engineering)
Y
Yage Xing
H
Hong Liu
Y
Yuyang Li
(Department of Chemistry, Advanced Institute of Future Energy, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, State Key Laboratory of Porous Materials for Separation and Conversion)
Q
Qiaoli Zhou
Q
Qinglian Xu
Article Details
Journal
Scientific Reports
Volume / Issue
Vol. 15, Issue 1
Published
November 28, 2025
ISSN
2045-2322
Publisher
Nature Portfolio
Authors (7)
F
Fuxin Nie
S
Shuang Yang
Micro−Nano Engineering Sciences Research Center, School of Mechanical Engineering
Y
Yage Xing
H
Hong Liu
Y
Yuyang Li
Department of Chemistry, Advanced Institute of Future Energy, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, State Key Laboratory of Porous Materials for Separation and Conversion
Q
Qiaoli Zhou
Q
Qinglian Xu
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