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Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways

Ke Bi; Yue Liu; Dong Han; Xinwei Li; Yinfeng Lei; Hong Pan; Ping Yang; Chunhui Zhang; Marie-laure Fauconnier
Food Research International · Vol. 230 · pp. 118595 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume230
Pages118595
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118595
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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