Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis

Published 2019 View Full Article

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Title
Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 118, Issue -, Pages 108786
Publisher
Elsevier BV
Online
2019-11-01
DOI
10.1016/j.lwt.2019.108786

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