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Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
Qi, Jun; Liu, Deng-Yong; Zhou, Guang-Hong; Xu, Xing-Lian.
Affiliation
  • Qi J; Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China.
  • Liu DY; Author Liu is with College of Food Science, Bohai Univ., Jinzhou, Liaoning, 121007, China.
  • Zhou GH; Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China.
  • Xu XL; Authors Qi, Zhou, and Xu are with Lab of Meat Processing and Quality Control of Ministry of Education, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural Univ., Nanjing, Jiangsu, 210095, China.
J Food Sci ; 82(9): 2031-2040, 2017 Sep.
Article in En | MEDLINE | ID: mdl-28732107
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Volatile Organic Compounds / Flavoring Agents Type of study: Evaluation_studies Limits: Animals / Humans Language: En Journal: J Food Sci Year: 2017 Document type: Article Affiliation country:
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Volatile Organic Compounds / Flavoring Agents Type of study: Evaluation_studies Limits: Animals / Humans Language: En Journal: J Food Sci Year: 2017 Document type: Article Affiliation country: