Effect of Rosemary and Clove Essential Oils on Quality and Flavor Compounds of Fried Korean Native Chicken Thigh Meat
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Poultry Science
Subject
Organic Chemistry,Biochemistry
Link
http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2023.50.3.143
Reference46 articles.
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3. Authority EFS 2008 Camphor in flavourings and other food ingredients with flavouring properties opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission. EFSA Journal, 6(7):1-15. 10.2903/j.efsa.2008.729, 37213834, PMC10193617
4. Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim DW, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A 2022 Physicochemical characteristics and flavor-related compounds of fresh and frozen-thawed thigh meats from chickens. Foods 11(19):3006-3025. 10.3390/foods11193006, 36230082, PMC9563284
5. Bassam SM, Noleto-Dias C, Farag MA 2022 Dissecting grilled red and white meat flavor: its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 371:131139. 10.1016/j.foodchem.2021.131139, 34583172
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