Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
Release time:2026-04-14Hits:
Impact Factor:
9.7
Affiliation of Author(s):
动物科技学院（含无锡渔业学院）
Journal:
FOOD CHEMISTRY
Co-author:
Liu Li, Wang Xiaoming, Guo Shengyuan, Xia Yongjian, Zhang Lin, Zhao Liang, Xing Tong, Gao Feng
