Changes of volatile flavor compounds in salt-baked chicken wings in processing

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作者：
机构：
[1] Wang, Qin
[2] Ying, Yue
[3] Chen, Zhuo
[4] Fu, Jiayin
[5] Bai, Weidong
[6] Qian, Min
来源：
Bai, W. | 1600年 / Chinese Institute of Food Science and Technology卷 / 13期
关键词：
Animals - Flavor compounds - Mass spectrometry - Ketones - Volatile organic compounds;
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