Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing
Author:
Affiliation:
1. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming China
2. College of Food Science and Technology Yunnan Agricultural University Kunming China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3599
Reference60 articles.
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5. Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks
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