Using proton nuclear magnetic resonance spectroscopy to detect the taste active substances in chicken skeleton

HU Xiaoshuang, LI Xuebing, MA Yuchun, LIANG Xinwen, JIAO Runyu, CHEN Dewei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 337-345.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 337-345. DOI: 10.13995/j.cnki.11-1802/ts.043799

Using proton nuclear magnetic resonance spectroscopy to detect the taste active substances in chicken skeleton

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 337-345 https://doi.org/10.13995/j.cnki.11-1802/ts.043799

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