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Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth

Can Yuan1,2, Chengjian Xu1, Lilan Chen1

  • 1College of Food, Sichuan Tourism University, Chengdu 610100, China.

Molecules (Basel, Switzerland)
|April 13, 2024
PubMed

Keywords:
amino acidsaroma and tastechicken soupcombi ovencooking methodskey aroma compounds

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