1 H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing-Reference-Cited by-同舟云学术

1 H‐NMR‐based water‐soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing

Author:

Xiao Zhichao¹²³^ORCID,Luo Yuting²⁴,Wang Guiying²⁴,Ge Changrong²,Zhou Guanghong¹³,Zhang Wangang¹³^ORCID,Liao Guozhou²

Affiliation:

1. Key Lab of Meat Processing and Quality ControlCollege of Food Science and Technology Jiangsu China

2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural University Nanjing China

3. Yunnan Engineering Technology Research Center for Processing of Livestock ProductsYunnan Agricultural University Kunming China

4. College of Food Science and TechnologyYunnan Agricultural University Kunming China

Funder

Major R&D Projects of Science and Technology Plan Projects of Yunnan Province

Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition Muscle Food

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference48 articles.

4. Comparative analysis of fatty acid content of leg and breast muscle in Wuding chicken;Mei FY;China Poultry,2015

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