Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting
Yongrui Wang, Heyu Zhang, KenKen Li, Ruiming Luo, Songlei Wang, Fang Chen, Ye Sun, Ye Sun
Topics & Concepts
RoastingAromaFood scienceChemistryKey (lock)BusinessBiologyEcologyPhysical chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques