Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System
Author:
Affiliation:
1. College of Food Science and Technology; Bohai Univ.; Jinzhou Liaoning 121013 China
2. Natl. Center of Meat Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 China
Funder
China Agricultural Research System
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13693/fullpdf
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