Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review-Reference-Cited by-同舟云学术

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Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Published:2021-08-10 Issue:10 Volume:9 Page:5833-5853
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhang Lili¹²,Hao Zhilin²,Zhao Chao³,Zhang Yuyu²^ORCID,Li Jian²,Sun Baoguo¹²,Tang Yizhuang²,Yao Meixiang⁴

Affiliation:

1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China

2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China

3. College of Food Science Fujian Agriculture and Forestry University Fujian China

4. Jiangxi Jiangzhong Diet Therapy Technology Co., Ltd Jiujiang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2501

Reference114 articles.

1. A Review: Influences of Pre-slaughter Stress on Poultry Meat Quality

2. Postcolumn Derivatization Method for Determination of Reducing and Phosphorylated Sugars in Chicken by High Performance Liquid Chromatography

3. Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

4. Effects of cooking methods on thiamin and riboflavin contents of chicken meat

5. AMPK Activation via Modulation of De Novo Purine Biosynthesis with an Inhibitor of ATIC Homodimerization

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