Effects of stewing modes on physicochemical quality and formation of flavour compounds of Chinese Dagu chicken soup

• Autorzy: Guan H. , Xu X. , Feng C. , Tian Y. , Liu D. , Diao X.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.26-40,fig.,ref.

Twórcy

autor

Guan H.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
• Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China

autor

Xu X.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Feng C.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Tian Y.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Liu D.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

autor

Diao X.

• College of Food Science and Technology, Bohai University, Jinzhou, 121013, China

Identyfikatory

DOI

10.31883/pjfns/178516