Pan Gao

Nov 27, 2024 | pubs.acs.org | Hafiz Armi Noor |Shuwei Zhang |Xiaodong Jia |Pan Gao

Nov 27, 2024 | dx.doi.org | Hafiz Armi Noor |Shuwei Zhang |Xiaodong Jia |Pan Gao

Aug 20, 2024 | arxiv.org | Pan Gao

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Jul 30, 2024 | mdpi.com | Zhilong Yin |Zhiyuan Zhou |Feng Yu |Pan Gao

All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.

Jun 27, 2023 | onlinelibrary.wiley.com | Ying Liu |Pan Gao |Shu Wang |Hui Liu

This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed.