Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting

作者：Yongrui Wang, Yongrui Wang, Heyu Zhang, KenKen Li, Ruiming Luo, Songlei Wang, Fang Chen, Ye Sun · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113146 · 被引用次数：33 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Biochemical Analysis and Sensing Techniques