Work

Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken

Year: 2025

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c01080

Authors: Yue Liu, Kangyu Wang, Ke Bi, Lina Xu, Prince Chisoro, Fei Pan, Ping Yang, Chunhui Zhang, Imre Blank

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Institute of Apiculture Research

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Government of Xinjiang Uygur Autonomous Region of China, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Awards: G311305004, G6601891025

OpenAlex ID: W4409521565

FWCI: 4.09

Cites: 69

Cited by: 7

Related to: 10