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1 Ergebnisse
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Analysis of flavor formation during production of Dezhou br..:
Yao, Wensheng
;
Cai, Yingxuan
;
Liu, Dengyong
...
Food Chemistry. 370 (2022) - p. 130989 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.130989
RT Journal T1
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130989&Exemplar=1&LAN=DE A1 Yao, Wensheng A1 Cai, Yingxuan A1 Liu, Dengyong A1 Chen, Yu A1 Li, Jianrong A1 Zhang, Mingcheng A1 Chen, Na A1 Zhang, Hao PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 370 SP 130989 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130989 DO https://doi.org/10.1016/j.foodchem.2021.130989 SF ELIB - SuUB Bremen
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