Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method
WU Su-su, ZHAO Gai-ming, LIU Yan-xia, TIAN Wei, SUN Ling-xia
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (10) : 194-199.
Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method
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