Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing-Reference-Cited by-同舟云学术

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Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

Published:2021-03 Issue:3 Volume:100 Page:100937
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Chang Hong,Zhou Changyu,He Jun,Pan Daodong,Wang Ying,Zhang Xin,Cao Jinxuan

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference32 articles.

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3. Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in meat by sugar-smoking and Dietary Exposure assessment in Taiwan;Chen;J. Agr. Food Chem.,2013

4. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process;Chang;Poult. Sci.,2021

5. Structural characteristics of human substantia nigra neuromelanin and synthetic dopamine melanins;Double;J. Neurochem.,2000

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