Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Xinlei Shi, Heyan Li, Ling Yao, Nanyu Zhao, Zhihua Song, Jianhua Huang, Xiaosan Wang
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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