Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
Qiang Zhong, Zheng Xing, Fei Teng, Ting Wu, Siyi Pan, Xiaoyun Xu
Topics & Concepts
AromaFlavorFood scienceHexanalChemistryOdorOrganic chemistryMeat and Animal Product QualityFood Quality and Safety StudiesAdvanced Chemical Sensor Technologies