Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens-Reference-Cited by-同舟云学术

Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens

Published:2022-03-01 Issue:9 Volume:59 Page:3711-3722
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhou Yajun,Guan Xue,Li Zongping,Ma Qingshu,Wang Lu

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05394-4.pdf

Reference31 articles.

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3. Chen Y, He Q, Shen D, Jiang Z, Eremin SA, Zhao S (2019) Fluorescence polarization immunoassay based on a new monoclonal antibody for the detection of the diisobutyl phthalate in yoghurt. Food Control 105:38–44. https://doi.org/10.1016/j.foodcont.2018.11.052

4. Chen J, Cheng H, Zhi Z, Zhang H, Linhardt RJ, Zhang F, Chen S, Ye X (2021) Extraction temperature is a decisive factor for the properties of pectin. Food Hydrocolloids 112:106160. https://doi.org/10.1016/j.foodhyd.2020.106160

5. Cheng J, Liu X, Zhang Y, Zhang Y, Chen Z, Tang D, Wang J (2017) Protective effects of momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices. Meat Sci 133:26–35. https://doi.org/10.1016/j.meatsci.2017.04.238

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