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Author: Guozhou Liao
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 [published online ahead of print: Jan 25, 2024]
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