Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC-MS and ESR technologies
利用SPME/SAFE-GC-MS和ESR技术研究糖熏鸡肉在熏制过程中香气化合物的形成
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102646
Tao, Runmi; Liu, Teng; Liu, Huan; Qi, Jun; Cheng, Kexin; Niu, Yumin; Wang, Yuting; Zhang, Yingying; Liu, Dengyong
