Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
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DOI: 10.1080/10942912.2017.1375514
Abstract: ABSTRACT Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and… read more here.
Keywords: taste; taste active; active volatile; stewing time ... See more keywords