Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing
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DOI: 10.3390/foods11070963
Abstract: This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and… read more here.
Keywords: daokou braised; braised chicken; chicken processing;