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Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Xiangxiang Sun; Yumei Yu; Zhenyu Wang; Kumayl Hassan Akhtar; Ahmed S.M. Saleh; Wenhao Li; Dequan Zhang
Food Chemistry · Vol. 448 · pp. 138972 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume448
Pages138972
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138972
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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