Effects of different cooking methods on volatile flavor compounds of chicken breast-Reference-Cited by-同舟云学术

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Effects of different cooking methods on volatile flavor compounds of chicken breast

Published:2021-07-12 Issue:8 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Bi Jicai¹²³^ORCID,Lin Zeyuan⁴,Li Yang⁴,Chen Fusheng³,Liu Sixin²,Li Congfa²

Affiliation:

1. Post‐doctoral Research Base & School of Food Science Henan Institute of Science and Technology Xinxiang P.R. China

2. College of Food Science and Engineering Hainan University Haikou P.R. China

3. Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou P.R. China

4. School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13770

Reference29 articles.

1. Volatile components of dry-cured ham

2. The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

3. Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy

4. The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky

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

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