Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
Fuente:
Food Chemistry
Publication date: 1 May 2026Source: Food Chemistry, Volume 510Author(s): Li Liu, Xiaoming Wang, Shengyuan Guo, Yongjian Xia, Lin Zhang, Liang Zhao, Tong Xing, Feng Gao