Identification of the main aroma compounds in Chinese local chicken high-quality meat.
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DOI: 10.1016/j.foodchem.2021.129930
Abstract: Chicken meat flavor has deteriorated with the increase of meat production. With the aim to identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used to analyze the volatile organic compounds… read more here.
Keywords: chinese local; aroma compounds; main aroma; meat ... See more keywords