Funding for this research was provided by:
Molecular Sensory Study on the Mechanism of Aroma Formation in Tibetan Chicken Processing (KYYZ2022001)
China Agriculture Research System of MOF and MARA (CARS-41)
Article History
Received: 15 July 2023
Accepted: 5 November 2023
First Online: 2 June 2024
Declarations
:
: There was no human ethics committee in Nanjing Agriculture University. The sensory evaluation was implemented according to formal documentation process, which had been described in the manuscript. We confirm that the appropriate protocols for protecting the rights and privacy of all participants were utilized during the sensory evaluation. The study requirements and risks had been stated fully. The sensory evaluation has obtained informed consent of all sensory evaluators, who participate voluntarily. The personal information was kept confidential and will not appear in any journal articles in any form.
: Not applicable.
: The authors declare that they have no competing interests.