Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth-Reference-Cited by-同舟云学术

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Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Published:2024-05 Issue:3 Volume:44 Page:651-661
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Jia Rong^ORCID,Yang Yucai^ORCID,Liao Guozhou^ORCID,Yang Yuan^ORCID,Gu Dahai^ORCID,Wang Guiying^ORCID

Funder

National Key R&D Program

Yunnan Young and Middle-aged Academic and Technical Leader Reserve Talent Project

Major R&D Projects of Science and Technology Plan Projects of Yunnan Province

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e9

Reference38 articles.

1. Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;J Agric Food Chem,2010

2. A liquid chromatography-high resolution mass spectrometry method for the determination of thirty-three per- and polyfluoroalkyl substances in animal liver;Barola;J Chromatogr A,2020

3. Chicken soup for the treatment of respiratory infections;Brown;Chest,2020

4. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat;Cao;Food Bioprod Process,2021

5. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein;Chen;Food Chem,2020

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