Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis
Crossref DOI link: https://doi.org/10.1007/s10068-015-0054-7
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xiao, Zuobing
Wu, Minling
Niu, Yunwei
Chen, Feng
Zhang, Xiaoming
Zhu, Jiancai
Song, Shiqing
Zhu, Guangyong
Text and Data Mining valid from 2015-04-01