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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |