Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study-Reference-Cited by-同舟云学术

Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study

Published:2024-07 Issue: Volume:447 Page:138877
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nie Ruotong,Wang Zhenyu,Liu Huan,Wei Xiangru,Zhang Chunjiang,Zhang Dequan

Publisher

Elsevier BV

Reference38 articles.

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3. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation;Comprehensive Reviews in Food Science and Food Safety;2024-07