Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

Sugar-smoking contributes to improving flavor attributes of meat products. However, there is rather limited information concerning the relationship between sugar-smoking process parameters and volatile compound (VC) fingerprinting as well as related quality attributes of sugar-smoked chicken. In thi...

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Detalles Bibliográficos
Autores principales: Chang, Hong, Wang, Ying, Xia, Qiang, Pan, Daodong, He, Jun, Zhang, Haimeng, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772668/
https://www.ncbi.nlm.nih.gov/pubmed/33357703
http://dx.doi.org/10.1016/j.psj.2020.09.059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772668/
https://www.ncbi.nlm.nih.gov/pubmed/33357703
http://dx.doi.org/10.1016/j.psj.2020.09.059

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