Effects of different cooking methods on volatile flavor compounds of chicken breast

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers’ food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chroma...

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Veröffentlicht in:	Journal of food biochemistry 2021-08, Vol.45 (8), p.e13770-n/a
Hauptverfasser:	Bi, Jicai, Lin, Zeyuan, Li, Yang, Chen, Fusheng, Liu, Sixin, Li, Congfa
Format:	Artikel
Sprache:	eng
Schlagworte:	air fryer cooking method gas chromatography‐ion mobility spectrometry Gushi chicken breast volatile flavor compounds
Online-Zugang:	Volltext
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