Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-08 DOI:10.31883/pjfns/178516

Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

引用次数: 0

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炖煮模式对中式大沽鸡汤理化质量和风味化合物形成的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea