Work

Identification of the main aroma compounds in Chinese local chicken high-quality meat

Year: 2021

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2021.129930

Authors: Yuxi Jin, Huanxian Cui, Xiaoya Yuan, Lu Liu, Xiaojing Liu, Yongli Wang, Jiqiang Ding, Hai Xiang, Xinxiao Zhang, Jianfeng Liu, Hua Li, Guiping Zhao, Jie Wen

Institutions: Chinese Academy of Agricultural Sciences, State Key Laboratory of Animal Nutrition, Foshan University, Jiangsu Academy of Agricultural Sciences, China Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Jiangsu Academy of Agricultural Sciences, National Natural Science Foundation of China, Chinese Academy of Agricultural Sciences, Nanjing Agricultural University, Foshan University, Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, Earmarked Fund for Modern Agro-industry Technology Research System, Agricultural Science and Technology Innovation Program

Awards: G1029895291, G2190450875, G28119297, G2951799770, G420433894, G6581223664, G8190168274

OpenAlex ID: W3159942068

FWCI: 12.46

Cites: 35

Cited by: 136

Related to: 10