Study on standardization and stability of braised chicken brine based on umami amino acids

BO Cunmei, LIU Dengyong, WANG Xiaodan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 167-172.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 167-172. DOI: 10.13995/j.cnki.11-1802/ts.024378

Study on standardization and stability of braised chicken brine based on umami amino acids

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 167-172 https://doi.org/10.13995/j.cnki.11-1802/ts.024378

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