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Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis

Na Xu, Junjie Ye, Lingyun Li, Xiaoming Wang, Peng Wang, Minyi Han, Xinglian Xu

2021Food Bioscience41 citationsDOI

Topics & Concepts

UmamiFlavorFood scienceTasteSweetnessChemistryMultivariate statisticsMathematicsStatisticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques
Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis | Litcius