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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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Dettagli Bibliografici
Autori principali:	Xinlei Shi, Heyan Li, Ling Yao, Nanyu Zhao, Zhihua Song, Jianhua Huang, Xiaosan Wang
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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