Effect of stewing time on the small molecular metabolites, free fatty acids, and volatile flavor compounds in chicken broth
Article in Food Science of Animal Resources (May 2024)
The most recent citing publications are shown below. View all 7 publications that cite this research output on Dimensions.
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
Article in Molecules (March 2024)
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
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