中文

王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis

Release time:2025-12-29Hits:

Impact Factor:

6.1
Affiliation of Author(s):

食品科技学院
Journal:

FOOD BIOSCIENCE
Co-author:

Xu Na, Jia Jingwen, Wang Peng, Han Minyi, Xu Xinglian
Document Code:

2c9e868c9b107424019b25f3f2cb11d8
Volume:

73
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-11-01

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