Effect of Heating Temperature on the Flavor Quality of Xinjiang Spicy Chicken Seasoning Sauce Investigated by Sensory Evaluation Combined with GC-MS and OPLS-DA
Year: 2024
Type: article
Author: MA Xuelian, WANG Peng, GENG Jingzhang, TIAN Honglei, YAN Haiyan, HE Wanying, ZHAN Ping
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W6921373646
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