2021•Food Research InternationalRequires access

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

Yuanrui Yu, Guiying Wang, Xiaoyan Yin, Changrong Ge, Guozhou Liao

Open publisher page 100 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 100 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Roasting, Chemistry, Food science, Flavor, Chicken breast, Linoleic acid, Phenylacetaldehyde, Oleic acid

Back to paper search Browse research topics Original source

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat — Research Paper | ScholarLens