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Author: Guiying Wang
2 Articles are founded.
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9
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https://doi.org/10.5851/kosfa.2024.e9
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat
Food Sci Anim Resour 2023;43(6):975-988.
https://doi.org/10.5851/kosfa.2023.e53
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https://doi.org/10.5851/kosfa.2023.e53