Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat
Yuanrui Yu, Guiying Wang, Xiaoyan Yin, Changrong Ge, Guozhou Liao
Topics & Concepts
RoastingChemistryFood scienceFlavorChicken breastLinoleic acidPhenylacetaldehydeOleic acidFatty acidBiochemistryPhysical chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques