Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
Release time:2024-01-01Hits:
-
Impact Factor:
1.405
-
Affiliation of Author(s):
食品科技学院
-
Journal:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
-
Co-author:
戚军,王虎虎,周光宏,徐幸莲,李晓,白云,于小波
-
Document Code:
91b8rw1rbhrjxb0z8u79ds0q6dqrwath
-
Volume:
20
-
Page Number:
S2579-S2595
-
Translation or Not:
no
-
Date of Publication:
2018-01-01
