Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05071-y.pdf
Reference41 articles.
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3. Blazsó M, Babinszki B, Czégény Z, Barta-Rajnai E, Sebestyén Z, Jakab E, Nicol J, Liu C, McAdam K (2018) Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition. J Anal Appl Pyrol 134:405–414. https://doi.org/10.1016/j.jaap.2018.07.007
4. Chaiwat W, Hasegawa I, Tani T, Sunagawa K, Mae K (2009) Analysis of cross-linking behavior during pyrolysis of cellulose for elucidating reaction pathway. Energy Fuels 23(12):5765–5772. https://doi.org/10.1021/ef900674b
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