Shen et al., 2023 - Google Patents
Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniquesShen et al., 2023
- Document ID
- 668166255887500273
- Author
- Shen D
- Li M
- Zhao M
- Li J
- Cui X
- Zou T
- Song H
- Xiong J
- Li K
- Publication year
- Publication venue
- Journal of Food Composition and Analysis
External Links
Snippet
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based …
- 150000001875 compounds 0 title abstract description 154
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