Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken

Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in f...

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Detalles Bibliográficos
Autores principales: Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Alahakoon, Amali U., Nam, Ki Chang, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662148/
https://www.ncbi.nlm.nih.gov/pubmed/26761282
http://dx.doi.org/10.5851/kosfa.2014.34.4.448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662148/
https://www.ncbi.nlm.nih.gov/pubmed/26761282
http://dx.doi.org/10.5851/kosfa.2014.34.4.448

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