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Flavor compounds and sensory profiles of a novel Chinese marinated chicken

Hai Li1,2, Xia Li1, Chun-hui Zhang1

  • 1Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China.

Journal of the Science of Food and Agriculture
|May 20, 2015
PubMed
Abstract

Keywords:
Chinese traditional marinatingquantitative marinatingsensory evaluationtaste compoundsvolatile flavor compounds

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