Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.
Journal: Food chemistry: X
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Abstract
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How to Cite this Article
Zhang Z, Xie H, An Y, et al. (2026). "Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach.". Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104683