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Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Hao-Yu Xu1, Xiao-Wei Chen1, Jun Li1

  • 1Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.

Food Chemistry: X
|February 27, 2023
PubMed

Keywords:
Chicken seasoningGC–MSLipid oxidationOxidation indicatorsSensory quality

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