Shi, X., Li, H., Yao, L., Zhao, N., Song, Z., Huang, J., & Wang, X. (2026). 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. Wiley. https://doi.org/10.1002/jsfa.70634
Style de citation Chicago (17e éd.)Shi, Xinlei, Heyan Li, Ling Yao, Nanyu Zhao, Zhihua Song, Jianhua Huang, et Xiaosan Wang. 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. Wiley, 2026. https://doi.org/10.1002/jsfa.70634.
Style de citation MLA (9e éd.)Shi, Xinlei, et al. 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. Wiley, 2026. https://doi.org/10.1002/jsfa.70634.