Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken-Reference-Cited by-同舟云学术

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Published:2020-01-01 Issue:1 Volume:23 Page:1804-1824
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Lili¹²,Duan Wen²,Huang Yan²,Zhang Yuyu²^ORCID,Sun Baoguo¹²,Pu Dandan²,Tang Yizhuang²,Liu Chao³

Affiliation:

1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China

3. Biotech research department, DadHank (Chengdu) Biotech Corp., Chengdu, China

Funder

National Natural Science Foundation of China

the Beijing Outstanding Young Scientist Program

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1828455

Reference38 articles.

1. Bioactivities of Chicken Essence

2. Outline of Flow Test System for 1st Offshore Methane Hydrate Production Test

3. Sources and Amounts of Animal, Dairy, and Plant Protein Intake of US Adults in 2007–2010

4. Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions

5. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

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