Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens-Reference-Cited by-同舟云学术

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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

Published:2017-07-21 Issue:9 Volume:82 Page:2031-2040
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Qi Jun¹,Liu Deng-yong²,Zhou Guang-hong¹,Xu Xing-lian¹

Affiliation:

1. Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition; Nanjing Agricultural Univ.; Nanjing Jiangsu 210095 China

2. Author Liu is with College of Food Science; Bohai Univ.; Jinzhou Liaoning 121007 China

Funder

Ministry of Agriculture of the People's Republic of China

China Agriculture Research System

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13801/fullpdf

Reference62 articles.

1. Saltiness enhancement by savory aroma compounds;Batenburg;J Food Sci,2011

2. Changes of free amino acids in chicken and its broth during cooking;Chang;Sci Technol Food,2014

3. Aroma-active compounds of Beijing roast duck;Chen;Flavour Frag J,2009

4. Effects of different heating treatments on taste-active components of Litopenaeus vannamei;Chi;Modern Food Sci Tech,2012

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