Xinlei Shi

1PUBLICATIONS
2CO-AUTHORS
Food chemistry and food sensory science
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Publications (1)

|Apr 11, 2026
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

Xinlei Shi, Heyan Li, Ling Yao

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Frequent Collaborators

1 joint publications

Jianhua Huang

1 joint publications

Xiaosan Wang